12 ounces marinated artichoke hearts, drained and coarsley chopped
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup grated Romano cheese
3 tablespoons chopped fresh tarragon or 1 tablespoon dried
Heat oven to 350°F. Combine all ingredients in medium bowl. Transfer mixture to 3-cup ovenproof souffle dish or small casserole. Bake dip until heated through, about 30 minutes.
Makes 2 cups.
From Bon Appetit/Epicurious
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