artichoke-parmesan dip

1 Servings
Drained; (14-ounce) can of artichokes
½ cup Freshly grated Parmesan
¾ cup Mayonnaise
¼ cup Plain yogurt
Clove of garlic; mashed with a pinch of salt
2 teaspoons Lemon juice
Chopped scallion
  Hot pepper sauce to taste

In a food processor, blend the following until smooth: 1 drained (14-ounce) can of artichokes, ½ cup freshly grated Parmesan, ¾ cup mayonnaise, ¼ cup plain yogurt, 1 clove of garlic mashed with a pinch of salt, 2 teaspoons lemon juice and 1 chopped scallion. Add hot pepper sauce to taste. Serve with French bread slices or pita chips.

Posted to CHILE-HEADS DIGEST V4 #279 by Jim Tidwell <snd1jlt@...> on Jan 22, 1998

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