Hot Artichoke and Tarragon Dip

By á-702

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

Details

Servings 2
Adapted from epicurious.com

Preparation

Step 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.

Surround the dip with carrots sticks, cauliflower, fennel, yellow squash and zucchini slices for a colorful presentation.