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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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