Artichoke Dip
A rich and creamy Artichoke Dip! Served hot and bubbly with pita chips, corn chips, or your favorite dipper of choice.
Servings 10 servings
Calories 238kcal
Ingredients
- 8 oz (226 g) cream cheese softened
- ⅔ cup (160 g) sour cream
- ⅓ cup (80 g) mayo
- 1 large clove garlic pressed
- 2 14 oz (795 g) canned artichoke hearts* drained rinsed, patted dry and chopped
- ¾ cup (85 g) shredded mozzarella cheese
- 1 cups (112 g) shredded parmesan cheese divided
- 1 4 oz (113 g) can fire roasted chilis drained
Instructions
- Preheat oven to 375F (190C) and lightly butter a glass 9” pie plate (or an 8x8 glass baking dish). Set aside.
- Combine cream cheese, sour cream, mayo, pressed garlic, artichoke hearts, mozzarella cheese, ½ cup parmesan cheese (56g), and roasted chilis in a large bowl. Stir well until completely combined.8 oz (226 g) cream cheese, ⅔ cup (160 g) sour cream, ⅓ cup (80 g) mayo, 1 large clove garlic, 2 14 oz (795 g) canned artichoke hearts* drained, ¾ cup (85 g) shredded mozzarella cheese, 1 cups (112 g) shredded parmesan cheese, 1 4 oz (113 g) can fire roasted chilis
- Spoon ingredients into prepared baking dish and top with remaining ½ cup (56g) shredded parmesan cheese.
- Transfer to 375F (190C) oven and bake for 20-25 minutes and cheese on top is melted and mixture is bubbly and heated through.
Video
Notes
*Not the marinated kind
Nutrition
Serving: 1serving | Calories: 238kcal | Carbohydrates: 6g | Protein: 7g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 54mg | Sodium: 556mg | Potassium: 158mg | Fiber: 1g | Sugar: 1g | Vitamin A: 450IU | Calcium: 240mg | Iron: 0.4mg