Thistle Dip - cooking recipe

Ingredients

1 (6 oz.) jar marinated artichoke hearts
1 c. sour cream
1 small garlic, minced
1/4 tsp. onion salt
dash of ground red pepper
paprika
assorted crackers

Preparation

Puree undrained artichoke hearts in blender or processor until very smooth.
Transfer to bowl and blend in sour cream, garlic, onion salt and red pepper.
Cover and refrigerate at least 1 hour. Sprinkle with paprika and serve with crackers.