Hot Artichoke And Tarragon Dip
- 2 jars marinated artichoke hearts - (6 oz ea) drained, and coarsely chopped
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup grated Romano cheese
- 3 tablespoons chopped fresh tarragon (or 1 tbspn dried tarragon)
Preheat oven to 350 degrees. 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.
This recipe yields 2 cups.