HOT ARTICHOKE
AND TARRAGON DIP
Surround the
dip with carrots sticks, cauliflower, fennel, yellow squash and zucchini slices
for a colorful presentation.
Can be
prepared in 45 minutes or less.
2 6-ounce jars marinated artichoke hearts, drained, coarsely chopped
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup grated Romano cheese
3 tablespoons chopped fresh tarragon or 1 tablespoon dried
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.
Makes 2 cups.
Bon Appétit
June 1993
Carol Schreder:
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