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Artichoke Dip with Pumpernickel Bread

1 cn Artichoke hearts; (18 oz)
1 c Sour cream
1 c Mayonnaise
1/2 c Soft goat cheese
1/4 c Grated Parmesan cheese
Pumpernickel bread slices


Drain artichokes and chop coarsely. Combine artichoke hearts, sour cream, mayonnaise, goat cheese and Parmesan cheese. (Goat cheese can be substituted with additional Parmesan cheese.) Spread mixture into small baking dish. Bake at 350 degrees for 20 minutes. Cut bread into triangles. Arrange around dip and serve. Yield: 6 servings.




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