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Artichoke Dip
Artichoke Dip with Crudites
Ingredients:
1/2 cup mayonnaise (you can use reduced-fat)
1/2 cup sour cream (again, you can use reduced-fat)
1 can (14 ounce) artichoke hearts, drained and finely chopped
1/2 cup grated Parmesan cheese
1/8 teaspoon hot pepper sauce
1/8 teaspoon garlic powder
Directions:
Combine all ingredients in a bowl.
The dip can be served cold as is or served bakedand served hot.
To serve hot, spoon the mixture into an oven proof dish.
Bake at 350-degrees F. for 30 minutes.
Serve with crackers or cut-up vegetables, like carrots and celery.
1/2 cup mayonnaise (you can use reduced-fat)
1/2 cup sour cream (again, you can use reduced-fat)
1 can (14 ounce) artichoke hearts, drained and finely chopped
1/2 cup grated Parmesan cheese
1/8 teaspoon hot pepper sauce
1/8 teaspoon garlic powder
Directions:
Combine all ingredients in a bowl.
The dip can be served cold as is or served bakedand served hot.
To serve hot, spoon the mixture into an oven proof dish.
Bake at 350-degrees F. for 30 minutes.
Serve with crackers or cut-up vegetables, like carrots and celery.
Artichoke dip is good hot, cold, or at room temperature. Serve it with crudites, chips, or pita wedges. It can also be spread on warm slices of Italian bread. Serve individual portions of the cold dip in small cups and fill with a variety of vegetable spears for a casual cocktail or wine-tasting party.
ANTIPASTO, APPETIZERS, AND SNACKS > ARTICHOKE DIP
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