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Alfredo-Artichoke Dip

Yield Makes 2 cups
Prep: 10 min., Cook: 5 min.


  • 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

How to Make It

  1. Stir together all ingredients in a medium saucepan; cook over medium heat, stirring often, 5 minutes or until thoroughly heated and cheese is melted.