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Hot Artichoke Dip
Good dippers: cooked fresh artichoke leaves, sliced large raw mushrooms, raw zucchini spears, chunks of French bread.
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1 14
ounce
can water-packed artichoke hearts
drained
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1
⁄2 cup sour cream
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1
⁄3 cup mayonnaise
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1
⁄4 cup fresh-grated Parmesan cheese
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1
⁄4 cup fresh bread crumbs
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2
tablespoons
butter or margarine
melted
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1
tablespoon
minced fresh parsley
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Preheat oven to 350°F.
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In a food processor or blender, puree the artichoke hearts, sour cream, mayonnaise and Parmesan cheese together.
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Spoon into a small, shallow, ovenproof casserole.
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In a small bowl, combine the bread crumbs, butter and parsley; mix well.
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Sprinkle evenly over the artichoke heart mixture.
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Bake, uncovered, at 350°F for 25 minutes, or until hot.