14 oz. artichoke hearts (in water)
1/2 cup mayonnaise
8 oz. cream cheese, softened
1 clove garlic, minced
1 cup parmesan cheese, grated
1/2 tsp. dried dill
Preparation:
Place artichoke hearts and garlic in food processor and chop. Add remaining ingredients to processor bowl and process until smooth. Heat in microwave.
Serving Suggestion:
Serve with raw vegetables and crackers.
History:
Mike’s sister, Kathy, brought her artichoke dip for an Easter gathering in 2008. This and her spinach dip were consumed quickly by all.
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