My friend Meghan brought over this dip to a weeknight dinner, and I was immediately smitten! This is a great vegetarian dip that is too tough to only have a few bites of! I have a major weakness for Buffalo Chicken Dip, so this was right up my alley.
Ingredients:
8 oz whipped cream cheese
1/2 cup sour cream
14 oz can artichokes, drained and chopped
1 cup cheddar, shredded
1 cup Sartori Parmesan, shredded
1/4 cup buffalo sauce
2 tablespoons Worcestershire sauce
Preparation:
1. Slowly melt cream cheese and sour cream in a large skillet over medium-low heat. Stir until melted.
2. Mix in chopped artichokes.
3. Add cheese and stir until melted.
4. Mix in Buffalo sauce and Worcestershire sauce.
5. Serve warm with chips and veggies.
Ingredients:
8 oz whipped cream cheese
1/2 cup sour cream
14 oz can artichokes, drained and chopped
1 cup cheddar, shredded
1 cup Sartori Parmesan, shredded
1/4 cup buffalo sauce
2 tablespoons Worcestershire sauce
Preparation:
1. Slowly melt cream cheese and sour cream in a large skillet over medium-low heat. Stir until melted.
2. Mix in chopped artichokes.
3. Add cheese and stir until melted.
4. Mix in Buffalo sauce and Worcestershire sauce.
5. Serve warm with chips and veggies.