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quartered artichoke hearts in water, rinsed and drained
1 can (13¾ ounces)
sour cream
1 container (16 ounces)
shredded, mild cheddar cheese
1 cup
1 packet (1 ounce)
chopped green onions for garnish
tortilla chips
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
Preheat oven to 375°F.
In a food processor bowl fitted with metal blade, combine artichokes, sour cream, cheese and dips mix. Process until smooth and combined, about 20 seconds.
Transfer dip to a shallow baking dish (about 1½ quarts) and bake until heated through and cheese is melted, about 20 minutes.
Garnish with green onions and serve with chips.
