Thistle Dip - cooking recipe

Ingredients

6 ounces marinated artichoke hearts, undrained
1 cup sour cream
1 garlic clove, minced
1/4 teaspoon onion powder
1 dash ground red pepper

Preparation

Puree artichokes in blender or food processor until very smooth.
Transfer to a bowl.
Blend in sour cream and spices.
Cover and refrigerate.
Serve with crackers.