Alfredo-Artichoke Dip

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Southern Living Cooking School


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1 (14-oz.) can extra-small artichoke hearts, drained and finely chopped

1 (10-oz.) container refrigerated light Alfredo sauce

1/2 cup milk

1/4 cup grated Parmesan cheese

1 tablespoon chopped fresh oregano

1 teaspoon minced garlic

1/2 teaspoon pepper

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