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Arugula and Artichoke Dip Recipe

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This recipe for Arugula and Artichoke Dip, by , is from The Dodd Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Alex Dodd


8 oz. cream cheese, well softened
1/4 cup sour cream
1/4 cup mayonnaise
1 garlic clove, minced (1 tsp)
2 cups finely shredded Parmesan cheese
1 (14 oz) can quartered artichoke hearts, can liquid drained, squeeze artichokes to drain excess liquid, chopped
Package of Baby Arugula

Preheat oven to 350 degrees.
Spray a small (1 quart) baking dish with non-stick cooking spray.
In a mixing bowl stir together cream cheese, sour cream, mayonnaise, garlic, parmesan, and pepper.
Stir in artichokes and Arugala
Spread mixture evenly into prepared baking dish.
Bake in preheated oven until heated through and melty, about 20 minutes.

Serve warm with tortilla chips, crackers or toasted baguette slices




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