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Love this recipe, another for my file :)
I used elements from shabby princess- smiles and delight. Font: angelina/ Book Antiqua
INGREDIENTS:
1 14-ounce can artichoke hearts, drained and finely chopped
1 8-ounce container dairy sour cream
1/2 cup chunky blue cheese salad dressing
1/4 cup snipped chives or finely chopped green onion tops
40 large pretzel rods, small pretzel knots, and/or melba toast rounds
DIRECTIONS
Stir together chopped artichoke hearts, sour cream, salad dressing, and chives.
Place in serving bowl. Surround with pretzels and/or melba toast rounds for dipping. Makes about 2-1/2 cups (40, 1-tablespoon servings).
Make-Ahead Tip: Prepare dip. Cover and chill 1 hour ahead.
TFL
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Thanks for spreading positivity!
September 17, 2006
September 17, 2006
September 17, 2006
September 17, 2006
September 17, 2006