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Sanderson's Cookbook, Hot Artichoke Dip
Hot Artichoke Dip
This recipe comes from my friend Jackie, who says that even folks who do not like artichokes usually like this one. She says it actually tastes something like . . . no, not chicken . . . but shrimp!
1 14-ounce can artichoke hearts (do not use the jar in oil)
3/4 cup mayonnaise (the real stuff)
1/4 cup sour cream
1 cup grated parmesan cheese
paprika (optional)
Drain the artichoke hearts and chop into pieces (not too fine). Blot the excess moisture with a paper towel. Mix with sour cream and grated parmesan cheese. Sprinkle with paprika if desired. Spread into the baking dish(es) of your choice (preferably glass). Bake in 375 degree oven until a bit brown on the top and bubbly. Serve immediately on the snack cracker of your choosing.
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