Hot Artichoke Dip

Time

Preparation: 7 minutes

Ingredients

• 1 cup Darigold Cottage Cheese
• 2 14-oz. cans water packed artichoke hearts, drained
• 1 cup mayonnaise
• 1 cup Darigold Sour Cream
• 1 1/2 cups freshly grated Parmesan Cheese
• 3-4 cloves garlic
• 1/2 teaspoon dill weed

Instructions

Blend all ingredients except crackers and vegetables in food processor until coarsely chopped. Place in an 8-inch round cake pan and bake in a preheated 350° oven for 30 minutes.

Makes 5 cups.