artichoke and tarragon dip recipe

Chef Lee’s Artichoke and Tarragon Dip Recipe

artichoke and tarragon dip recipe

This hot artichoke and tarragon dip is the life of the party! It can be served with fresh cut celery and carrots, crackers, or even toasted bread. This easy-to-make recipe is both appetizing and addicting.

Artichoke and Tarragon Dip

Here's a tasty appetizer that is easy to make and sure to please your party guests.

Servings: 2 cups
  • 2 6 oz. jars of marinated artichoke hearts drained, coarsely chopped
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 3/4 cup Parmesan cheese grated
  • 3 Tbsp. chopped fresh tarragon or 1 Tbsp. dried
  • 2 cloves garlic minced
  1. Preheat your oven to 350ºF.  Combine all ingredients in a medium bowl.  Transfer mixture to 3-cup ovenproof soufflé dish or small casserole.  Bake dip until heated through, about 30 minutes.  

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