14 oz. can artichoke hearts, drained
2 cloves garlic
2 Tbsp. lemon juice
1/3 cup sour cream
1/3 cup mayonnaise
1 tsp. cornstarch
3 Tbsp. grated Parmesan cheese
3 Tbsp. bread crumbs
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In food processor, chop artichoke hearts. Combine with remaining ingredients, except bread crumbs.
Coat a one quart casserole dish with non-stick cooking spray; spoon mixture into casserole dish. Top with bread crumbs.
Bake at 350 for 20 minutes, or until golden and bubbly. Serve with pita crisps.
Makes 10 servings.
Warm Artichoke Dip
01
Jan
