Baked Artichoke Dip
Whether you choose the adapted version or the original version of this dip, you are going to be a fan after the first bite. A little bit tangy and a whole lot cheesy, this hot Baked Artichoke Dip is easy to put together. Serve hot with a buttery cracker such as Club® crackers. Note: This dip makes approximately 4 cups.
Servings: 20
Calories: 93kcal
Ingredients
Adapted Version (see the "Notes" section for the "Original" version.)
- 2 cups marinated artichoke hearts
- 1/2 cup mayonnaise regular or lite
- 1/2 cup sour cream regular or lite
- 1 cup grated Italian cheese blend or grated Parmesan
- 1/2 teaspoon fresh lemon juice, or to taste
Instructions
- Preheat oven to 350° F.
- Drain and cut artichokes into bite-size chunky pieces. Be sure to discard any tough parts of the artichoke leaves.
- In a medium mixing bowl, stir together artichoke hearts, mayonnaise and sour cream. Stir in the cheese and lemon juice.Taste and correct for preferred seasoning.
- Turn out into a baking dish, such as a pie plate or similar size dish, and bake for 20-30 minutes until dip is hot and bubbly.
Notes
Original Version
Ingredients- 2 cans (12-14 ounce size) water packed artichokes
- 1 cup mayonnaise
- 1 cup grated Parmesan cheese
- Lemon juice to taste, start with 1 teaspoon
- Preheat oven to 350-degrees F.
- Drain artichoke hearts. Cut into chunky pieces, removing any 'tough' leaves.
- In a medium bowl, mix together the artichoke hearts, mayonnaise, Parmesan cheese and lemon juice. Taste; add more lemon juice if desired.
- Turn out into a pie plate or similar-sized baking dish. Bake for 20-30 minutes, until hot and bubbly. Serve with Club® Crackers or other crackers as desired.
Nutrition
Calories: 93kcal | Carbohydrates: 2g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 10mg | Sodium: 201mg | Potassium: 18mg | Fiber: 0.4g | Sugar: 0.4g | Vitamin A: 283IU | Vitamin C: 4mg | Calcium: 54mg | Iron: 0.2mg