Artichoke and Tarragon Dip has so much flavour and often the dip that people try and then finish. It only contains five ingredients but each one brings something to the dip. The lovely texture and flavour of the artichokes mixed with the parmesan cheese creates a base. Add the mayonnaise and sour cream and a little heat and this vegetarian dip is complete.
Artichoke and Tarragon Dip
An underused vegetable the Artichoke with a velvet texture that carries a flavours superbly.
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Servings: 500 ml
Calories: 4kcal
Ingredients
- 12 oz marinated artichoke hearts chopped
- 3 tbsp fresh tarragon chopped
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup parmesan grated
- Salt
Instructions
- Combine all ingredients and place in a 3-cup (750 ml) ovenproof baking dish or casserole.12 oz marinated artichoke hearts, 3 tbsp fresh tarragon, 1/2 cup mayonnaise, 1/2 cup sour cream, 1/2 cup parmesan, Salt
- Bake in a preheated 350F (180C) oven until heated through, about 30 minutes.
- Serve with raw vegetables, chips, or crackers.
Nutrition
Calories: 4kcal | Carbohydrates: 0.2g | Protein: 0.2g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 1mg | Sodium: 11mg | Potassium: 6mg | Fiber: 0.04g | Sugar: 0.03g