Creamy Hot Artichoke Dip


Ingredients

  • 1 can (14 oz.) artichoke hearts, drained and chopped
  • 1 cup Hellmann's® or Best Foods® Light Mayonnaise
  • 1 cup grated Parmesan cheese (about 4 oz.)
  • 1 clove garlic, finely chopped or (optional)

Preparation

  1. 1. Preheat oven to 350° .

    2. In 1-quart casserole, combine all ingredients. Bake uncovered 25 minutes or until heated through. Serve with your favorite dippers.


    VARIATIONS:
    For a Spinach & Artichoke Dip, add 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry.

    For a Seafood Artichoke Dip, add 1 can (6 oz.) crabmeat, drained and flaked.

    For an Italian Artichoke Dip, add 1/2 cup shredded mozzarella cheese and 1/4 cup drained and chopped sun-dried tomatoes.

    For a Roasted Red Pepper Artichoke Dip, add 1/2 cup shredded mozzarella cheese and 1/2 cup drained and chopped roasted red peppers.

    For a Mexican Artichoke Dip, omit Parmesan cheese and add 1 can (4 oz.) diced green chilies undrained, 1 cup shredded Monterey Jack cheese, 1/4 cup chopped cilantro, 1/2 teaspoon ground cumin and hot pepper sauce to taste.


    Also terrific with Hellmann's® or Best Foods® Real Mayonnaise, Hellmann's® or Best Foods® Canola Cholesterol Free Mayonnaise or Hellmann's® or Best Foods® Low Fat Mayonnaise Dressing.

    Nutrition Information per 2 tablespoon serving:
    Calories 60, Calories From Fat 45, Saturated Fat 1g, Trans Fat 0g, Total Fat 5g, Cholesterol 5mg, Sodium 220mg, Total Carbohydrate 3g, Sugars 1g, Dietary Fiber 1g, Protein 2g, Vitamin A 2%, Vitamin C 4%, Calcium 6%, Iron 2%


My Notes

Only you will be able to view, print, and edit this note.

Add Note

Creamy Hot Artichoke Dip Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy