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Artichoke and Parmesan Cheese Dip

Submitted by: test on April 20, 2010
1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5
Artichoke and Parmesan Cheese Dip

This may be mixed ahead of time and heated just before serving, just be careful not to scorch or boil. Serve in an oven safe bowl or casserole dish and you can keep it a short while in the oven, but don’t allow to dry out.

Difficulty: Easy

Servings: about 3 cups, enough for 6-8 people

Prep Time: 20 minutes   Cook Time: 10 at most.  


1 cup Artichoke Hearts, Drained & Chopped (about 1 can)
1-2 cloves fresh garlic, minced
pinch ground white pepper
½ tsp. celery salt
¾ cup sour cream
1½ cups mayonnaise
½ cup grated parmesan cheese
½ bunch green onions


Drain and coarsely chop artichoke hearts.

Mince white and green parts of green onions. Set aside some green onion for garnish.

Combine sour cream, mayo, minced garlic, Parmesan cheese, celery salt and pepper and mix well with wire whisk until thoroughly combined.

Add chunky items and stir well heating all in double boiler on stove top until 160 degrees or hot to the touch, do not boil.

This may be also be heated in a microwave on high for 2 minutes by 30 second intervals stirring between heating.
Serve with chunks of hearty bread which have been lightly toasted, pita chips or fresh vegetables.

Categories: Appetizers & Snacks, Dips

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