Hot Artichoke Dip
- 1 cup Darigold Cottage Cheese
- 2 14-oz. cans water packed artichoke hearts, drained
- 1 cup mayonnaise
- 1 cup Darigold Sour Cream
- 1 1/2 cups freshly grated Parmesan Cheese
- 3-4 cloves garlic
- 1/2 teaspoon dill weed
Blend all ingredients except crackers and vegetables in food processor until coarsely chopped. Place in an 8-inch round cake pan and bake in a preheated 350° oven for 30 minutes.
Preparation: 7 minutes
RECIPE YIELD/SERVING SIZE
Makes 5 cups.