Warm Parmesan Artichoke Dip
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9 INGREDIENTS • 5 STEPS • 30MINS

Warm Parmesan Artichoke Dip

This crowd-pleasing, party size appetizer is a family favorite that disappears every time!
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This crowd-pleasing, party size appetizer is a family favorite that disappears every time!
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30MINS

Total Time

Ingredients

Servings
6
us / metric
Artichoke Hearts Packed in Water
2 1/3 cups
Artichoke Hearts Packed in Water
Mayonnaise
1 cup
Mayonnaise
Sour Cream
1 cup
Sour Cream
Whipped Cream Cheese
1 cup
Whipped Cream Cheese
Parmesan Cheese
1 cup
Parmesan Cheese, shredded
Garlic
3 cloves
Garlic
Sea Salt
1 tsp
Sea Salt
Ground Black Pepper
1 tsp
Ground Black Pepper
Canned Mild Diced Green Chiles
1/2 cup
Canned Mild Diced Green Chiles

Nutrition Per Serving

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Calories
486
Fat
44.4 g
Protein
9.8 g
Carbs
11.7 g
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Food Guru
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https://foodgurublog.com/

Cooking Instructions

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step 1
Drain and chop Artichoke Hearts Packed in Water (2 1/3 cups). Mince the Garlic (3 cloves) and drain and chop the Canned Mild Diced Green Chiles (1/2 cup).
step 2
Mix artichoke hearts, garlic, Mayonnaise (1 cup), Sea Salt (1 tsp), Ground Black Pepper (1 tsp), Sour Cream (1 cup), Whipped Cream Cheese (1 cup), Parmesan Cheese (1 cup) and mild green chiles in a bowl.
step 3
Pour into a lightly buttered rectangular baking dish and sprinkle lightly with additional shredded parmesan.
step 4
Bake at 350 degrees F (180 degrees C) on the center oven rack for 30 minutes or until lightly browned and bubbly.
step 5
Serve with wedges of garlic naan, or good old corn chips! Put a spoonful into an endive leaf for a “gluten-free” serving option. Leftovers make a great sandwich or bagel spread, as well as a topping on grilled white meat or white fish.
step 5 Serve with wedges of garlic naan, or good old corn chips! Put a spoonful into an endive leaf for a “gluten-free” serving option. Leftovers make a great sandwich or bagel spread, as well as a topping on grilled white meat or white fish.

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