Artichoke Dip
- 1 can Artichoke Hearts
- 1/4 cup Mayonnaise
- 1/3 cup Sour Cream
- 1/4 cup Parmesan Cheese – grated
- 1/2 tsp Dry Thyme
- 1/4 tsp Ground Black Pepper
- Up to 1/4 tsp Tabasco Sauce – or to taste
Drain artichoke hearts, squeezing water out by hand. Place in a mixer bowl and blend on low speed until artichokes are rough chopped. Scrape the paddle to be sure all artichokes are well mixed. Add remaining ingredients, slowly increasing speed, until thoroughly blended. Put in an ovenproof casserole and bake at high heat until bubbly and hot all the way through. Sprinkle with additional Parmesan cheese and chopped parsley to serve.
Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.
© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.