Hot Artichoke-Tarragon Dip

  • 2 (6 oz. each) jars marinated artichoke hearts, drained, coarsely chopped
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup freshly grated Parmesan cheese
  • 3 Tbsp chopped fresh tarragon or 1 Tbsp dried tarragon image placeholder

Preheat oven to 350° F. 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. Serve with assorted crackers and/or vegetable crudités.

Servings: 2 cups
Submitted by: Recipe Group Member

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