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Bon Appétit

Hot Artichoke and Tarragon Dip

By Carol Schreder

3.9

(34)

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

  1. 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.

TagsDipArtichokeVegetableTarragonHerbs & SpicesStarterSnackDinnerGluten FreeNut FreeVegetarianKetoEasy5 Ingredients or FewerOven BakeBon Appétit
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