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    Artichoke Dip with Pretzels


    Source of Recipe


    "Nana" to Bubbe & Alex

    1 can (14 oz.) artichoke hearts, drained and finely chopped
    1 container (8 oz.) 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).

    Make-Ahead Tip: Prepare dip. Cover and chill 1 hour ahead.
 

 

 

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