Artichoke Dip

Artichoke Dip


4 whole or 8 halved canned, drained and marinated artichoke hearts
2 to 3 ounces of Piperade
1 Tablespoon Mayonnaise
1 Tablespoon Sour Cream
1/8 Cup Minced Green Onion

Combine artichokes and Piperade in blender/Cuisinart and pulse until slightly chunky.  Combine mayonnaise and sour cream in a bowl with the minced green onion.  Add the artichoke mixture and chill.  You may also omit the mayonnaise and sour cream for a very artichoke infused Topanade.

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© Monet Bonson