A big thanks goes out to my friends, Cyndi McIntosh and her boys! They were sweet enough to take up the challenge I gave them to create a tasty dip recipe. I asked them to send me a picture and the recipe so I could share it with everyone here. I wish I could dig in right now! Yummy! Thanks again "Miss Cyndi", Cortland, Dawson and Walker!!!
Click on the picture to zoom in and prepare to drool! :-)
1 can artichoke hearts, drained, chopped
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese3 oz. Cream cheese
1 cup Breakstone's zesty blends roasted garlic & herb sour cream
Bake at 350 for 25 minutes.
As a lot of you know, I've been absent for a while due to surgery and a long recovery. I'm trying to get back to my recipes. So, if you'll bare with me for a little while longer, I should be up and back to normal soon! Thanks to Cyndi and all my friends for sticking with me through this, and thanks for participating by passing along recipes to share!!!
