HERBS and SPICES
Artichoke and Tarragon Dip

This dish only takes about three minutes to assemble.

Artichoke and Tarragon Dip

• 12 oz (335 g) canned marinated artichoke hearts, coarsely chopped
• 1/2 cup (125 ml) mayonnaise
• 1/2 cup (250 ml) sour cream
• 1/2 cup (125 ml) freshly grated Parmesan cheese
• 3 Tbsp (45 ml) chopped fresh tarragon, or 1 Tbsp (15 ml) dried
• Salt and freshly ground pepper to taste

• Combine all ingredients and place in a 3-cup (750 ml) ovenproof baking dish or casserole.
• Bake in a preheated 350°F (180°C) oven until heated through, about 30 minutes.
• Serve with raw vegetables, chips, or crackers.
• Makes about 2 cups (500 ml).

Even though I am calling this preparation a dip, you can also spread it on toast or crackers, or add a dollop to hot or cold soup.
http://www.wwrecipes.com/

· The Art of Seasoning
· Basil and Walnut Dip
· Artichoke and Tarragon Dip

· More Spices and Herbs
· Preserving Herbs and Spices