I used elements from shabby princess- smiles and delight. Font: angelina/ Book Antiqua
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.