Thursday, November 30, 2006

Artichoke Spread

1 (14 oz) can artichoke hearts, drained)
1 (8oz) package cream cheese
1 cup grated Parmesan cheese
½ cup mayonnaise
1 clove garlic, peeled
¾ teaspoon dried dill weed

Preheat oven to 400 degrees. Place the artichoke hearts on a food processor and process until smooth. Process the cream cheese, Parmesan cheese, mayonnaise, garlic, and dill with the artichoke hearts until the mixture is smooth and well blended. Transfer to a 9 inch pie pan. Bake in the preheated oven 10 to 15 minutes, or until bubbly and lightly browned.

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