ARTICHOKE APPETIZER (Dip)










MAKES ONE 8- OR 9-INCH PAN

1, 8-ounce package cream cheese - softened
1/2 cup, mayonnaise
1/2 cup, sour cream
1 cup, grated Parmesan cheese
1 large can, artichoke hearts (not the kind in marinade)
1/2 teaspoon, dill
garlic salt to taste
paprika (garnish)









Blend the mayonnaise and sour cream into the softened cream cheese. Add the grated Parmesan cheese, and blend thoroughly.

Squeeze all the liquid out of the artichoke hearts, then chop them into small pieces. Mix the chopped artichoke hearts into the cream cheese mixture. Season with dill and garlic salt, blending well.

Spread the mixture into a shallow pan, such as a pie pan or quiche dish. Sprinkle the top with paprika for color. Bake at 350 degrees (preheated) for about 25 minutes, or until very hot and melted. Serve hot with crackers or raw vegetables to dip.

Recipe can be composed in advance, and heated just before serving.


Variations:
Add tiny,cooked bay shrimp to mixture before baking.
Add canned, minced clams (drained).
Add one package of frozen, chopped spinach (defrosted, and water squeezed out) before baking.