HOT ARTICHOKE AND TARRAGON DIP

Party time!


INGREDIENTS:

                        Surround the dip with carrots sticks, cauliflower, fennel, yellow squash and zucchini
                        slices for a colorful presentation. 

                        Can be prepared in 45 minutes or less. 

                        2 6-ounce jars marinated artichoke hearts, drained, coarsely chopped
                        1/2 cup mayonnaise
                        1/2 cup sour cream
                        1/2 cup grated Romano cheese
                        3 tablespoons chopped fresh tarragon or 1 tablespoon dried 

Preheat oven to 350°F Combine all ingredients in medium bowl. Transfer mixture to 3-cup               
oven-proof soufflι dish or small casserole. Bake dip until heated through, about 30
minutes. 

Makes 2 cups

Please report any bad links..Thanks, Buzz

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