Crispy Toasted Pita Chips (recipe in cookbook also)
Instructions
Combine the cream cheese, mayo, sour cream, parmesan, artichoke hearts, garlic, dill and salt in food processor container. Process for 1-2 minutes or until blended. Spoon into an oiled baking dish. Bake at 375 degrees for 45 to 60 minutes or until the top is golden brown. For best results, use regular, not reduced-fat, mayo or sour cream. Serve warm with Crispy Toasted Pita Chips.
Variation- If you have a few extra minutes before the guests gather, try Wild Mushroom Dip. Substitute 2 pounds wild mushrooms, chopped, for the artichokes. Saute the mushrooms with 2 T chopped shallots in 2 T butter in a skillet until golden brown and all fo the liquid evaporates. Let stand until cool. Process the remaining ingredients as directed above. Fold in the mushrooms and bake as directed.
Originally Submitted
10/12/2012
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You can add this Artichoke Dip recipe to your own private DesktopCookbook.
