I started off serving this super easy dip cold. It had a great taste, I served it with the Rosemary Triscuits.
As my daughter was eating it, she said she thought it would be great warm too. So she heated up the dish.
It was amazing warm! I highly recommend warming the dip up.
I used my Cuisinart to blend the ingredients. This work great - there were no large chunks of anything.
The lemon juice adds a brightness to the dip. The blue cheese gives it a lovely savory feel.
I also like that it called for sour cream. I think mayonnaise would have made it a little too heavy.
Like I said I served it with crackers. I do think a nice hearty tortilla chip would work well too.
ARTICHOKE SPREAD
15 Ounces Drained Artichoke Hearts
1/4 Cup Sour Cream
1 Teaspoon Crumbled Blue Cheese
1 1/2 Teaspoons Lemon Juice
1 Teaspoon Sugar
1/2 Teaspoon Onion Salt
1/4 Teaspoon Paprika
In a blender or food processor, whirl artichoke hearts, sour cream and blue cheese until smooth. Add lemon juice, sugar, onion salt and paprika, mixing well. Chill. Serve with crackers.
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