Yield: 1 Servings
|1 pack||(8 oz) cream cheese|
|1 cup||Sour cream|
|2 \N||Regular cans artichoke hearts; (non-marinated type)|
|1 cup||Fresh grated parmesean cheese|
|\N \N||Garlic powder|
|\N \N||Onion powder|
Mix all ingredients in a bowl, transfer to cassarole dish. Heat thoroughly through at 375 degrees for approximately 30 minutes - the top will look a nice golden brown on the high spots.
Serve with pita chips: brush pitas with butter, both sides. Cut into bite size wedges, place on cookie sheet, toast in oven (375) until crispy.
Remove from oven and dust lightly with garlic powder. (If you put the powder on before heating, it will turn bitter. The retained heat after coming out of the oven will toast the powder just the right amount..) Posted to TNT Recipes Digest, Vol 01, Nr 930 by Sandra <sandrac@...> on Jan 11, 1998