1 can (14 oz.) artichoke hearts, drained
1 c. Parmesan cheese
1 (8-oz.) pkg. cream cheese, at room temperature
1/2 c. mayonnaise
1/2 tsp. dried dillweed
Assorted raw vegetables for dipping
Mince garlic in food processor. Add artichoke hearts until pureed. Add Parmesan cheese, cream cheese, mayonnaise and dill; process until smooth. Remove to medium saucepan, cook over low heat, stirring until heated through. Dip may be refrigerated, covered, for 2 days. Reheat before serving. Remove to chafing dish; serve with vegetables. Makes 4 cups.
Recipe Note: Low fat cream cheese and mayonnaise may be used.
Jan Swartzentruber
From the Kitchens of CMC
Columbus Mennonite Church
2004
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