Artichoke and Parmesan Dip

Artichoke and Parmesan Dip

Ingredients:

• 8 oz. package cream cheese, room temperature
• 1/3 cup sour cream
• 1/4 cup mayonnaise
• 14 oz. can artichoke hearts in water, drained and chopped
• 3/4 cup grated parmesan cheese
• 1/4 cup chopped fresh parsley
• 1/2 tsp. salt
• 2 Tbsp. chopped jarred pickled cherry peppers
• For serving crackers and/or sliced vegetables

Directions:

1. Preheat oven to 425 F.
2. Combine cream cheese, sour cream and mayonnaise in a medium bowl and mix well with a rubber spatula.
3. Add artichokes, ½ cup parmesan, parsley and salt; stir to combine. Fold in cherry peppers.
4. Spread dip in a 1-quart ovenproof dish and top with the remaining ¼ cup parmesan. Bake until bubbly around the edges and lightly browned on top, 20 to 25 minutes.
5. Let stand for 5 minutes. Serve with crackers and/or vegetable slices.