Artichoke and Parmesan Dip
Ingredients:
- 8 oz. package cream cheese, room temperature
- 1/3 cup sour cream
- 1/4 cup mayonnaise
- 14 oz. can artichoke hearts in water, drained and chopped
- 3/4 cup grated parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/2 tsp. salt
- 2 Tbsp. chopped jarred pickled cherry peppers
- For serving crackers and/or sliced vegetables
Directions:
- Preheat oven to 425 F.
- Combine cream cheese, sour cream and mayonnaise in a medium bowl and mix well with a rubber spatula.
- Add artichokes, ½ cup parmesan, parsley and salt; stir to combine. Fold in cherry peppers.
- Spread dip in a 1-quart ovenproof dish and top with the remaining ¼ cup parmesan. Bake until bubbly around the edges and lightly browned on top, 20 to 25 minutes.
- Let stand for 5 minutes. Serve with crackers and/or vegetable slices.
