Name: Hot Artichoke and Tarragon Dip
Yield: Makes 2 cups
Ingredients: 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

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.

Recipe information

Yield
Makes 2 cups

Ingredients

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

Preparation

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.

TagsDip Artichoke Vegetable Tarragon Herbs & Spices Starter Snack Dinner Gluten Free Nut Free Vegetarian Keto Easy 5 Ingredients or Fewer Oven Bake Bon Appétit

Recipe notes

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