Kathi Johnson: Artichoke Dip
- 1, 8-oz cream cheese, softened
- 1, 14-oz artichoke hearts drained, chopped
- 2 Tbsp. butter, melted
- 1 clove garlic, minced
- 1/4 cup Parmesan cheese
- Spread cream cheese into bottom of 9-inch, pie plate.
- Mix artichokes, butter and garlic; spoon evenly over cream cheese.
- Sprinkle with Parmesan cheese.
- Bake at 350° for 15 minutes.
- Serve with Triscuits.
from Kathi Johnson