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Sunday, January 29, 2012

Baked Cheesy Artichoke Dip

I am all about artichoke dip. This recipe was so easy to make and really delicious! It's really creamy but not TOO terrible for you with the substitution of low fat products.

Yield: Makes about 2 2/3 cups

1/2 cup plus 2 tablespoons (packed) grated parmesan cheese (about 2 ounces)
1/4 cup plus 2 tablespoons lite mayonnaise
1/4 cup plus 2 tablespoons fat free sour cream
1/2 teaspoon ground black pepper
1/2 teaspoon onion salt
1/2 teaspoon garlic powder
2 14-ounce can artichoke hearts packed in water, well drained, chopped into 1/4-inch pieces
1/4 teaspoon paprika
1 cup italian cheese blend
French-bread baguette slices, toasted

Whisk 1/2 cup grated parmesan cheese, mayonnaise, sour cream, pepper, onion salt, and garlic powder in medium bowl to blend. Stir in chopped artichoke hearts. Transfer mixture to 3-cup ramekin.

Sprinkle dip with remaining 2 tablespoon grated parmesan cheese italian cheese and paprika.

Preheat oven to 375 degrees F. Bake dip until heated through, about 25 minutes (about 35 minutes if chilled).

Serve warm with crackers or toasted bread.

Recipe can be made in advance and refrigerated overnight.

adapted from Picky Cook

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