Artichoke Dip…to DIE for!

Slightly modified recipe, courtesy of Paula Baranowski, Seoul, Korea, 1986-88
(Double for more than 4-6 people)

1 can artichokes, in water, drained and chopped
1/2 cup mayo
1/2 cup sour cream
5 oz. bag shredded Parmesan cheese
1 tsp of McCormick Grillmates, Montreal Steak…about 1 tsp. (this was my aunt’s variation that I have come to like…we use the “Montreal Steak – HOT”.)

Mix together and spread in shallow container. I usually use the small corning ware dishes and split it into two dishes.

Sprinkle with a bit of dried parsley and paprika for color.

Bake at 350 for about 20 min. until a bit browned.

If you want to prepare this ahead of time, just cover it before heating and throw it in the fridge for up to 3 days. Add 5-10 minutes to the heating time if you do this.
Serve with a spreading knife (or a ladle…it’s that good) and veggies to stay low carb…or delicious baguette crackers if you’re cheating


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