Artichoke Dip: YUM!

NOTHING BETTER THAN A WARM & CHEESY ARTICHOKE DIP TO FILL YOU UP RIGHT BEFORE DINNER!

While Craig was hard at work behind the Traeger smokin’ his Wild Boar St. Louis Ribs and Lollipop Chicken (don’t worry we’ll show you those later), Trista was about to steal the show with her delicious and savory artichoke dip! If you have a big dinner planned or are wearing tight pants steer clear of this recipe!

WHAT YOU’LL NEED:

Cookware & Tools

• Cast-iron or favorite baking dish

• Mixing bowl & utensils

• Oven or Traeger Grill

Ingredients

• 1 package of cream cheese (softened)

• 8 oz sour cream

• ½ cup mayo

• 1 cup parmesan cheese

• 1 tsp garlic salt

• 2 tsp dill weed

• 1 can of unmarinated artichoke hearts (rinsed and torn apart)

• Crackers, favorite bread and/or wheat-thins

WHAT YOU’LL DO:

1. Combine all ingredients in mixing bowl until completely mixed together

2. Oil your cast-iron or spray baking dish

3. Bake at 350 degrees until edges brown (approximately 30-45 minutes)

MAKE IT EXTRA SPECIAL:

Slice french baguette into 1 inch slices

• Brush each side with olive oil (we love using California Olive Oil Garlic Olive Oil)

• Toast on a skillet, a minute or so per side

SERVE AND ENJOY THIS EATIN’ SNOW GOOD FAVORITE!