Pumpernickel Recipe Number 19 - Pumpernickel bread with warm Artichoke dip

Warm Artichoke Dip with Pumpernickel Bread

1 can (400ml) artichoke hearts - drained and coarsely chopped
1 cup sour cream
1 cup mayonnaise
1/2 cup crumbled Feta cheese
1/4 cup grated Asiago (or parmesan) cheese
Pumpernickel bread slices - cut into triangles

Directions:

Preheat oven to 350 degrees. Mix artichoke hearts, sour cream, mayonnaise, Feta and Asiago in a small baking dish. Bake until heated through, about 20 minutes. Set dish in center of a platter. Arrange bread around dip and serve.

Serves 6-8 as a snack