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Author Notes: I created this using ingredients I love- Fresh Corn, Cream Cheese, Artichoke Hearts, and Parmesian....easy, simple and not time consuming. —micki barzilay
ears of fresh corn
jar of artichoke hearts
8 oz packages of cream cheese
cup shredded Parmesian cheese
- Cook corn and slice off cob, drain and cut artichokes into bite size pieces. In a saucepan melt the cream cheese on low heat to a creamy consistancy, then add the corn , artichokes, and parmesian cheese. Once blended together remove from heat and add in mayo. Blend to a nice consistancy for a dip. Serve warm w/ pita, crackers, or sliced baguette.
- This recipe was entered in the contest for Your Best Open House Dish
- This recipe was entered in the contest for Your Best Corn Recipe