artichoke-parmesan dip

In a food processor, blend the following until smooth: 1 drained (14-ounce) can of artichokes, ½ cup freshly grated Parmesan, ¾ cup mayonnaise, ¼ cup plain yogurt, 1 clove of garlic mashed with a pinch of salt, 2 teaspoons lemon juice and 1 chopped scallion. Add hot pepper sauce to taste. Serve with French bread slices or pita chips. Posted to CHILE-HEADS DIGEST V4 #279 by Jim Tidwell on Jan 22, 1998