Artichoke Dip with Pretzels
Surround this chunky dip with pretzels for Christmas treats.
1 14-ounce can artichoke hearts, drained and finely chopped
1 8-ounce container dairy sour cream
1/2 cup chunky blue cheese salad dressing
1/4 cup snipped chives or finely chopped green onion tops
40 large pretzel rods, small pretzel knots, and/or melba toast rounds
Stir together chopped artichoke hearts, sour cream, salad dressing, and chives.
Place in serving bowl. Surround with pretzels and/or melba toast rounds for dipping.
Makes about 2-1/2 cups (40, 1-tablespoon servings).
Yield: 2-1/2 cups
Source: Better Homes and GardensÂ®. Copyright 2002. Meredith Corp.