Warm Artichoke Parmesan Dip
Carolyn Mc Masters
ingredients
- 14 oz. can artichoke hearts, well
- drained
- 1/2 C. freshly grated Parmesan Cheese
- 1/4 C. Wild Oats canola mayonnaise
- 1/4 C. Plain yogurt
- 1 Garlic clove, minced and mashed to a paste with a pinch of salt
- 2 tsp. Fresh lemon juice or to taste
- 1 Scallion (chopped)
- Dash of hot sauce
- Salt and pepper
- Bread sticks or lightly toasted french bread.
directions
- 1
In a food processor purée the artichoke hearts, Parmesan, mayonnaise, yogurt, garlic paste, lemon juice, scallion, hot sauce.
- 2
Salt and pepper to taste.
- 3
Blend until mixture is smooth
- 4
Serve the dip with bread sticks or toasts.
- 5
Hot option: Omit yogurt and bake in an oven proof dish at 275° for 45 minutes. Serve hot.
Source: Kathy
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