Artichoke and Parmesan Dip

by Kathleen Morrison

Prep time: 0:10 Overall time: 0:10

Servings: 3 cups

INGREDIENTS

1 can (14 oz.) artichoke hearts, drained well
1/2 cup freshly grated parmesan cheese
3/4 cup mayonnaise
1/4 cup plain yogurt
1 clove garlic, mashed with pinch of salt
2 tsp. fresh lemon juice
1 scallion, chopped
Tabasco, to taste
Bread sticks or lightly-toasted French bread slices

INSTRUCTIONS

Purée artichokes, parmesan, mayonnaise, yogurt, garlic paste, lemon juice, scallion and Tabasco, salt and pepper to taste, until mixture is smooth.

CHEF COMMENTS

This can be made ahead and refrigerated.

Tagged: artichokedip, dipsspreads add tags

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