artichoke dip
(recipe from the Longaberger cookbook)
8 oz cream cheese, softened
1 cup mayonnaise
1 cup sour cream
1 cup grated Parmesan cheese
1 (14 oz) can artichoke hearts, chopped
1 garlic clove, pressed (or use minced garlic)
1 teaspoon dill
1/8 teaspoon salt
Combine the cream cheese, mayonnaise, sour cream, Parmesan cheese, artichoke hearts, garlic, dill, and salt in a food processor (I just hand mix it in a bowl)….process for 1 to 2 minutes or until blended. Spoon into a greased baking dish. Bake at 375 degrees for 45 to 60 minutes or until the top is golden brown. For best results, use regular, not reduced-fat, mayonnaise and sour cream. Serve warm with pita chips.
DELICIOUS!!
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