Artichoke Dip With Pumpernickle |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Montrachet makes the difference Ingredients:
1 14-oz can artichoke hearts |
drained, coursely chopped |
1 c sour cream |
1 c mayonnaise |
1/2 c crumbled soft mild goat |
cheese (montrachet) |
1/4 c fresh grated parmesan cheese |
1 pumpernickel slices, cut |
into triangles, lightly |
toasted. butter, room temp |
chopped fresh parsley |
Directions:
1. PREHEAT OVEN TO 350. MIX ARTICHOKE HEARTS, SOUR CREAM, MAYONNAISE, GOAT CHEESE AND PARMESAN CHEESE IN SMALL BAKING DISH. BAKE UNTIL HEATED THROUGH, ABOUT 20 MINUTES. SET DISH IN CENTRE OF PLATTER. SPREAD TIPS OF BREAD WITH BUTTER AND SPRINKLE WITH CHOPPED PARSLEY. ARRANGE BREAD AROUND DIP AND SERVE
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