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Artichoke and Tarragon Dip
An underused vegetable the Artichoke with a velvet texture that carries a flavours superbly.
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Course:
Dips and Spreads
Cuisine:
French
Keyword:
Cheese, Dairy, Dips/Spreads, Parmesan, Vegetables, Vegetarian
Prep Time:
5
minutes
minutes
Cook Time:
30
minutes
minutes
Total Time:
35
minutes
minutes
Servings:
500
ml
Calories:
4
kcal
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Ingredients
Metric
Imperial
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:
4
kcal
|
Carbohydrates:
0.2
g
|
Protein:
0.2
g
|
Fat:
0.3
g
|
Saturated Fat:
0.1
g
|
Polyunsaturated Fat:
0.1
g
|
Monounsaturated Fat:
0.1
g
|
Cholesterol:
1
mg
|
Sodium:
11
mg
|
Potassium:
6
mg
|
Fiber:
0.04
g
|
Sugar:
0.03
g