Cheese and Artichoke Dip

I am going to make this dip when Brent gets back from Iqaluit. Maybe he and I will sit down with a drink, eat some of this delicious dip, and play a game of crib. On second thought, maybe we should hold off on the crib...wouldn't want the night to get too rowdy.

 Hot Artichoke and Cheese Dip

• 1 can artichoke hearts (16 oz)
• 1 package 'light' cream cheese
• 1/2 cup shredded Monterey jack cheese
• 1/2 tsp. paprika
• 1/4 tsp. black pepper
• 1/4 tsp. salt

Directions

1. Preheat oven to 425 F.
2. Finely chop the artichoke hearts. (I am going to use my food processor)
3. Stir together artichoke hearts, cream cheese, Monterey jack cheese, salt, pepper and paprika.  Put in an ovenproof dish.
4. Bake for 15-20 minutes or until just starting to brown.
5. Serve with carrots, broccoli, cauliflower, crackers or bread.