Artichoke Dip

When ever we prepared for a party at our house, our children were recruited to help. We gave them  a “work station” in the kitchen, where we set them up with a recipe and the ingredients. Needless to say, when the guests raved about a particular dish, they would proudly announce that they made it. We appreciated their help, and knew we could not have done it without them. They also appreciate learning to cook, especially when they went away to college. 

Serves: 10-12 
8 oz  Artichoke hearts, well drained

1 cup Parmesan cheese, freshly grated 

½ cup sour cream  

½ cup mayonnaise

8 oz cream cheese, softened 

2 cloves garlic, minced 

1- 2  jalapeno rings, diced (optional) 

Place all ingredients in a food processor, and puree them until smooth (do not over blend).

Place in a shallow, serving dish ceramic and refrigerate. Bring to room temperature before serving. Plate with bagel chips. 
As seen in the  Country Comfort Cookbook series