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Artichoke Souffle presented by The Bed & Breakfast of Sumter
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6 Tbs mild salsa
1/4 C grated Parmesan cheese
1 C shredded sharp Cheddar
16 oz light sour cream
1 can artichokes hearts, chopped
1 C shredded Monterey Jack
10 large eggs
parsley sprigs (opt)
Spray 6 oz ramekins with butter flavored PAM. Spread 1 TBS salsa
in the bottom of each dish. Distribute chopped artichokes evenly
in each of 6 dishes. Sprinkle Monterey Jack & cheddar cheese
over each. Place the eggs & sour cream in blender container
and blend until smooth. Pour the egg mixture over the cheeses.
Bake uncovered in a 350 oven for 30-40 minutes or until set. May
be made ahead of time: leave overnight in the refrigerator or
freeze uncooked. Remove from freezer the night before cooking
to aid in thawing. (Substitutions for Artichokes:
sausage and cooked onions; frozen spinach, thawed, and cooked
crumbled bacon; cubed ham and cooked chopped onions)
Serves 6
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The Bed & Breakfast of Sumter
Sumter, South Carolina
Our veranda faces a lovely park in the heart of the historic district and provides a warm and comfortable haven.
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Click here for pictures and information about the inn.
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More The Bed & Breakfast of Sumter Recipes:
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More Recipes
Vegetable Dishes
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