Quick Artichoke Dip
Yield: Makes 2 cups
- 1/2 cup reduced-fat mayonnaise
- 1/2 cup reduced-fat sour cream
- 1 (0.6-ounce) envelope Italian dressing mix
- 1 (16-ounce) can quartered artichoke hearts, drained
- 1/4 cup shredded Parmesan cheese
- Process first 3 ingredients in a food processor until blended, stopping to scrape down sides. Add artichokes and cheese, pulsing 5 to 7 times or just until artichokes are coarsely chopped.
- Spoon mixture into a serving bowl; cover and chill 1 hour.
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