Hot Artichoke Dip
Yield
2 cupsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 14 | ounces |
artichoke hearts
marinated in oil, drained, chopped |
|
| 1 | cup |
mayonnaise
or salad dressing |
|
| 4 | ounces |
Parmesan cheese
grated |
|
| 4 | ounces |
green chili peppers
chopped, canned, drained, optional |
|
| 1 | each |
garlic cloves
minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 404.6 | ml/g |
artichoke hearts
marinated in oil, drained, chopped |
|
| 237 | ml |
mayonnaise
or salad dressing |
|
| 115.6 | ml/g |
Parmesan cheese
grated |
|
| 115.6 | ml/g |
green chili peppers
chopped, canned, drained, optional |
|
| 1 | each |
garlic cloves
minced |
|
Directions
Heat oven to 350℉ (180℃).
Mix all ingredients.
Spoon into 9 inch pie plate or shallow ovenproof dish.
Bake 20 to 25 minutes or until lightly borwned.
Sprinkle with sliced green onions and chopped tomatoes, if desired.
Serve with tortilla chips, crackers or assorted cocktail bread slices.
VARIATION: Spinach Artichoke Dip: Stir 1 package (10 oz) chopped spinach, thawed, well drained into artichoke mixture.
Bake as desired.
