-Joanne Dunham, Winery Owner
• 10 oz. cream cheese, softened
• 1 cup mayonnaise
• 1 cup grated Parmesan Cheese
• ¾ teaspoon fresh garlic, minced
• 1 teaspoon dill weed
• Dash – lemon juice
• White pepper to taste
• 13 ¼ oz. can artichoke hearts
• Chopped chives
• (Baguette, sliced)
2011 Shirley Mays Chardonnay
Place all ingredients in a Cuisinart and blend. Add the artichoke hearts last so they remain chunky. Spray baking dish with non-stick cooking spray. Bake for 15 minutes at 350 degrees. Top with paprika and chopped chives. Serve with sliced bread.
This recipe can be made up to three days before and can be doubled or tripled depending on the number of guests.
Options: Add 1 Tablespoon chopped pimento or 1 can chopped green chilies.