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.
