Serves: 24
Total Calories: 70
1. Finely chop artichoke hearts. Place between layers of paper towels. Lightly press to remove excess moisture.
2. In medium bowl combine artichoke hearts, Parmesan, sour cream, mayonnaise, thyme, garlic and pepper. Spoon into 3 1/2- to 4-cup shallow baking dish or 9-inch pie plate. Sprinkle with paprika, if desired.
3. Bake at 350°F for 25 to 30 minutes or until warm through. Serve with crackers.
This Warm Artichoke Spread recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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