HOT ARTICHOKE DIP |
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Delicious, quick and easy hot dip. Even the children will love it. Serve 6
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| 14 oz can | Artichoke hearts, drained and chopped | 398 mL | |||||||
| 1/2 cup | Parmesan cheese, grated | 125 mL | |||||||
| 1/2 cup | Asiago cheese, shredded or grated | 125 mL | |||||||
| 4 drops | Tabasco sauce | 4 drops | |||||||
| 2 clove | Garlic, minced | 2 clove | |||||||
| 1/2 cup | Mayonnaise | 125 mL | |||||||
| 1/2 cup | Sour cream | 125 mL | |||||||
| Paprika and fresh chopped parsley (optional) | |||||||||
Preheat over to 350°F [180°C]. Mix together artichoke hearts, cheeses, Tabasco, sour cream and mayonnaise. Put in a 8x8 glass pan or casserole. Top with paprika and parsley. Bake for 30 minutes. Serve with crackers or corn tortilla chips. I like to use Tostitos Scoops.
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