RCI-SN.001.0434.001
Way Good Artichoke Tarragon Dip
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Cabrera Estate in Malakoff, Texas in 1986.
Prep15 min
Cook0 min
Total15 min
Servings4
Difficultyintermediate
Ingredients
- can marinated artichoke hearts coarsely chopped12 ounce
- ½ cup
- ½ cup
- ½ cup
- 3 tablespoons
- ¼ teaspoon
- 1 teaspoon
Method
1
Drain the marinated artichoke hearts and coarsely chop them into bite-sized pieces, discarding excess liquid.
2
Combine the mayonnaise and sour cream in a medium bowl, stirring until smooth and well blended.
3
Fold the chopped artichoke hearts, freshly grated Parmesan cheese, and chopped fresh tarragon into the mayonnaise mixture until evenly distributed.
4
Season the dip with salt and freshly ground black pepper, tasting as you go and adjusting seasonings as needed.
5
Transfer the dip to a serving bowl and refrigerate for at least 30 minutes before serving to allow flavors to meld.
6
Serve chilled with crackers, toasted bread rounds, vegetable crudités, or other preferred dippers.