Artichoke Dip

from the kitchen of Chef Paul Prudhomme

Makes 2 cups

1 (14-oz can) artichoke hearts in water, cut in ½
¾ cup mayonnaise
¼ cup sour cream
2 tablespoons chopped onion
6 slices bacon, cooking and finely chopped
1 teaspoon Chef Paul Prudhomme's Vegetable Magic®
how to prepare

Combine everything in a mixing bowl and stir gently until combined.  Serve with crackers or potato chips.

 Copyright©2003 by Paul Prudhomme