CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy |
|
June 1993 |
1 |
servings |
INGREDIENTS
2 |
|
Jars marinated artichoke hearts; drained, coarsely |
|
|
; chopped (6-ounce) |
1/2 |
c |
Mayonnaise |
1/2 |
c |
Sour cream |
1/2 |
c |
Grated Romano cheese |
3 |
tb |
Chopped fresh tarragon or 1 tablespoon |
|
|
; dried |
INSTRUCTIONS
Preheat oven to 350F Combine all ingredients in medium bowl. Transfer
mixture to 3-cup ovenproof soufflé dish or small casserole. Bake dip
until heated through, about 30 minutes.
Makes 2 cups.
Bon Appetit June 1993
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