Rating: 4 stars
16 Ratings
  • 1 star values: 0
  • 2 star values: 2
  • 3 star values: 5
  • 4 star values: 1
  • 5 star values: 8

This artichoke cheese dip is just the thing when you hanker for a creamy, cheesy snack. And because you are likely to have the ingredients on hand in the fridge and freezer, it's also great for impromptu entertaining.

Jeanne Thiel Kelley
Recipe by Cooking Light September 2008

Gallery

Randy Mayor; Styling: Jan Gautro

Recipe Summary

Yield:
12 servings (serving size: 2 1/2 tablespoons dip and 2 baguette slices)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • Place garlic and onion in a food processor; process until finely chopped. Add 1/4 cup Parmigiano-Reggiano and next 4 ingredients (through pepper); process until almost smooth. Add artichoke hearts; pulse until artichoke hearts are coarsely chopped. Spoon mixture into a 3-cup gratin dish coated with cooking spray; sprinkle evenly with remaining Parmigiano-Reggiano. Bake at 400° for 15 minutes or until thoroughly heated and bubbly. Serve hot with baguette.

Nutrition Facts

126 calories; calories from fat 24%; fat 3.4g; saturated fat 1.3g; mono fat 0.6g; poly fat 0.5g; protein 5.1g; carbohydrates 20.8g; fiber 2.3g; cholesterol 7mg; iron 1.1mg; sodium 334mg; calcium 59mg.
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