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Hot Artichoke Dip

Hot Artichoke Dip
 
Yield:
2 qt. or 32 servings, 1/4 cup each

Ingredients

Ingredients Weights Measures
Canned artichoke hearts, drained, chopped 1.75 lb. 1 qt.
KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise 2 lb. 1 qt.
KRAFT 100% Shredded Parmesan Cheese 1 lb. 1 qt.
garlic, minced - 4 cloves
Italian parsley, finely chopped - 1-1/3 Tbsp.

Directions

COMBINE all ingredients except parsley.

PORTION 1/2 cup dip into each of 16 (6-oz.) ovenproof bowls or ramekins (or into 4 bowls for trial recipe).

BAKE in 350ºF convection oven 12 to 15 min. or until dips are heated through and tops are lightly browned.

GARNISH each bowl of dip with 1/4 tsp. parsley. Serve hot.

Kraft Kitchens Tips

Serving Suggestion
Serve on a platter with tortilla chips or flatbread crackers.
Note
Each bowl of dip makes enough for 2 servings.
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Nutritional Information

Nutrition Information

Calories
 160
Total fat
 12 g
Saturated fat
 3.5 g
Cholesterol
 15 mg
Sodium
 470 mg
Carbohydrate
 6 g
Dietary fiber
 1 g
Sugars
 2 g
Protein
 6 g
Vitamin A
 6 %DV
Vitamin C
 0 %DV
Calcium
 15 %DV
Iron
 2 %DV