Friday, July 30, 2010

Artichoke Dip

1 cup sour cream
3/4 cup Mayo
1 package cream cheese (softened)
1 cup freshly grated Parmesan Cheese
1 14oz can quartered artichoke hearts

Preheat oven to 425

Cut artichokes into smaller pieces. Combine sour cream, mayo, cream cheese, 3/4 cup Parmesan cheese, and artichokes. Top with remaining 1/4 cup parmesan. Place in an 8X8 dish (I use a round 8 inch bowl) and cover with foil. Bake 1 hour with foil on, remove foil, and cook for an additional 15 min. Serve warm with baguettes or chips.

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