Hot Artichoke Soufflé Spread

adapted from West Coast Cuisine


Yield:  2 cups

Time: 30 minutes


1 8 oz. package cream cheese, room temperature

1/2 cup Parmesan cheese, grated (I use shredded.)

1/2 cup mayonnaise

3-4 shots Tabasco sauce

1 jar (6 oz) marinated artichoke hearts, drained, and coarsely chopped


Preheat the oven to 350° F.


Thoroughly blend the cheeses, mayonnaise and Tabasco.  Fold in the chopped artichoke hearts. Pour into a small soufflé or other dish.  Dust the top with additional Parmesan.  Bake 20 minutes until the top is brown.


Serve hot and bubbly with an assortment of crackers.