Artichoke-Basil Dip

Pam Grimm

A Pineywoods Home Health Care, Inc.

Crockett

Ingredients: 1 can (14 oz.) artichoke hearts

½ cup chopped fresh basil leaves

½ cup chopped fresh parsley

1/3 cup mayonnaise

¼ cup Ranch dressing

2 Tbsp. grated Parmesan

¼ tsp. pepper

In food processor, puree 1 can (14 oz.) artichoke hearts (drained), ½ cup chopped fresh basil leaves, ½ cup chopped parsley, 1/3 cup mayonnaise, ¼ cup Ranch dressing, 2 Tbsp. grated Parmesan cheese and ¼ tsp. pepper until smooth. Makes 1 ½ cups.

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