Warm Artichoke Spread Recipe

Ingredients
<br>- 1 (14 ounce) can artichoke hearts
<br>- 1 cup finely shredded Parmesan cheese
<br>- 1/2 cup sour cream
<br>- 1/2 cup mayonnaise
<br>- 1 teaspoon dried thyme leaves
<br>- 1 clove garlic, minced or pressed
<br>- 1/4 teaspoon ground black pepper
<br>- Paprika, optional
<br>- Keebler® Toasteds® Buttercrisp, Sesame, Onion, Wheat or Reduced-Fat Wheat Crackers
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F. Drain and finely chop artichoke hearts. Place in clean kitchen towel; squeeze to remove excess moisture.
<br>step 2: Combine artichoke hearts with Parmesan cheese, sour cream, mayonnaise, thyme, garlic and pepper. Place in small (2-1/2 to 3-cup) baking dish. Sprinkle with paprika, if desired.
<br>step 3: Bake for 25 to 30 minutes, until hot. Serve with Keebler(R) Toasteds(R) crackers.
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Ingredients
- 1 (14 ounce) can artichoke hearts
- 1 cup finely shredded Parmesan cheese
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 teaspoon dried thyme leaves
- 1 clove garlic, minced or pressed
- 1/4 teaspoon ground black pepper
- Paprika, optional
- Keebler® Toasteds® Buttercrisp, Sesame, Onion, Wheat or Reduced-Fat Wheat Crackers

Directions
step 1: Preheat oven to 350 degrees F. Drain and finely chop artichoke hearts. Place in clean kitchen towel; squeeze to remove excess moisture.
step 2: Combine artichoke hearts with Parmesan cheese, sour cream, mayonnaise, thyme, garlic and pepper. Place in small (2-1/2 to 3-cup) baking dish. Sprinkle with paprika, if desired.
step 3: Bake for 25 to 30 minutes, until hot. Serve with Keebler(R) Toasteds(R) crackers.

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