Spring Blossoms

Friday, July 11, 2008

Hot Artichoke Dip

1 can artichoke hearts, not marinated, drained
8 ounces light cream cheese
8 ounces light sour cream
8 ounces parmesan cheese, shredded
1/8 tsp dill weed

Directions:
Mix everything except enough parmesan cheese for sprinkling over the dip. Spread into a pie pan and sprinkle the parmesan over the top. Heat at 400 for 30-45 mins. Check at 30 mins. and keep checking until the edges are golden. Serve with sliced biguette, toasted round bread, or tortilla chips.

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