Yield: 1 dip
|16 ounces||Can Artichoke Hearts drained and chopped|
|½ cup||Sour cream|
|⅓ cup||Parmasean Cheese|
Rinse and chop artichoke hearts. Mix mayo, sour cream, parmasean cheese and tabasco in a small bowl until smooth. Add artichoke hearts to mayo mixture and stir until all artichokes are covered with mix.
Place in a 1 quart glass, ungreased bowl. Sprinkle a small amount of additional parmasean cheese on top. Bake at 350 degF for approximately 30 minutes or until mixture is bubbling and lightly browned on top. Remove from oven and let cool for 15 minutes. Serve with 1 inch cubes of French, Rye or Pumpernickel bread prepared from fresh, round, unsliced loaves. Submitted By GRANT AMES On 01-05-95