Artichoke Dip

1 pkg softened Philly cream cheese (softened)

1 can 14 oz artichoke hearts (drained, chopped)

2 Tbsp butter melted

1 clove garlic, minced

¼ cup Parmesan Cheese

Spread cream cheese onto bottom of pie plate.

Mix artichokes, butter and garlic; spoon evenly over cream cheese.

Sprinkle with Parmesan cheese

Microwave on high 1 minute or until heated through. 

Sprinkle with paprika. Serve with Triscuit crackers.

From the kitchen of

Fay Hadden