ARTICHOKE SPREAD

ARTICHOKE SPREAD


1 (14-oz.) can artichoke hearts, drained
1 (8-oz.) package cream cheese
1 cup grated Parmesan cheese
½ cup mayonnaise
1 clove garlic, peeled
¾ tsp. dried dill weed


Preheat oven to 400^.

Place the artichoke hearts in a food processor until smooth. Process the cream cheese, Parmesan cheese, mayonnaise, garlic and dill weed with the artichoke hearts until the mixture is smooth and well blended. Transfer to a 9-inch pie pan

Bake in preheated oven 10 to 15 minutes, or until bubbly and slightly brown.

Yield: 24 servings.