Artichoke Dip with Pretzels
1
14-ounce can artichoke hearts, drained and finely chopped
1
8-ounce container dairy sour cream
½
cup chunky blue cheese salad dressing
¼
cup snipped chives or finely chopped green onion tops
40
large pretzel rods, small pretzel knots, and/or melba toast rounds
Stir together chopped artichoke hearts, sour cream, salad dressing, and chives. Place in serving bowl. Surround with pretzels and/or melba toast rounds for dipping. Makes about 2½ cups (40, 1-T. servings). Prepare dip. Cover and chill 1 hour ahead.