Wonderful blend of asiago and parmesan cheese. Serve this delicious hot dip with fresh vegetables and Tostitos Scoops. Serve 6
14 oz can Artichoke hearts, drained and chopped 398 mL
1/2 cup Parmesan cheese, grated 125 mL
1/2 cup Asiago cheese, shredded or grated 125 mL
4 drops Tabasco sauce 4 drops
2 clove Garlic, minced 2 clove
1/2 cup Mayonnaise 125 mL
1/2 cup Sour cream 125 mL
Paprika and fresh chopped parsley (optional)

Preheat over to 350°F [180°C].

Mix together artichoke hearts, cheeses, Tabasco, sour cream and mayonnaise. Put in a 8x8 glass pan or casserole. Top with paprika and parsley. Bake for 30 minutes. Serve with crackers or corn tortilla chips. I like to use Tostitos Scoops.

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