Artichoke Dip III
Yield
6 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounces |
artichoke hearts
frozen |
|
| 1 | cup |
sour cream
|
|
| 1 | cup |
mayonnaise
|
|
| ½ | cup |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 289 | ml/g |
artichoke hearts
frozen |
|
| 237 | ml |
sour cream
|
|
| 237 | ml |
mayonnaise
|
|
| 118 | ml |
Parmesan cheese
grated |
|
Directions
PREHEAT OVEN TO 375℉ (190℃). Defrost artichoke hearts and drain. Mix together sour cream, mayonnaise and Parmesan cheese. Add artichoke hearts and mix thoroughly. Turn into a baking dish and bake until hot and bubbly.
Makes 3 Cups
