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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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The original recipe, to which I've made adjustments, comes from a jar of artichoke tapenade. I used the tapenade, and suggest diced artichoke hearts as a suitable alternative. Scallions can be substituted for the leek. Dip goes well with toasted baguette slices, cut up veggies, or whatever pleases you. Ingredients:
2 tablespoons butter, melted |
1 leek, diced |
1 cup artichoke heart, diced finely, as in a food processor |
1/2 cup green chili pepper, diced |
3/4 cup parmesan cheese, grated |
3 tablespoons sour cream or 3 tablespoons mayonnaise |
Directions:
1. Combine all ingredients in a medium sized bowl and transfer to baking dish.
2. Bake at 350F for 30 minutes, or until browned and bubbly.
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