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Artichoke Souffle

Source of Recipe

Aunt Saunny


List of Ingredients

6 Tbs mild salsa
1/4 C grated Parmesan cheese
1 C shredded sharp Cheddar
16 oz light sour cream
1 can artichokes hearts, chopped
1 C shredded Monterey Jack
10 large eggs
parsley sprigs (opt)



Recipe

Spray 6 oz ramekins with butter flavored PAM. Spread 1 TBS salsa in the bottom of each dish. Distribute chopped artichokes evenly in each of 6 dishes. Sprinkle Monterey Jack & cheddar cheese over each. Place the eggs & sour cream in blender container and blend until smooth. Pour the egg mixture over the cheeses. Bake uncovered in a 350 oven for 30-40 minutes or until set. May be made ahead of time: leave overnight in the refrigerator or freeze uncooked. Remove from freezer the night before cooking to aid in thawing. (Substitutions for Artichokes: sausage and cooked onions; frozen spinach, thawed, and cooked crumbled bacon; cubed ham and cooked chopped onions)

Serves 6