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9 INGREDIENTS • 5 STEPS • 30MINS

Warm Parmesan Artichoke Dip

Name: Warm Parmesan Artichoke Dip
Total time: PT1800.0S
Yield: 6
Ingredients: 14 ounce Artichoke Hearts Packed in Water; 1 cup Mayonnaise; 1 cup Sour Cream; 1 cup Whipped Cream Cheese; 1 cup Parmesan Cheese; 3 clove Garlic; 1 teaspoon Sea Salt; 1 teaspoon Ground Black Pepper; 4 ounce Canned Mild Diced Green Chiles

Recipe

5.0

1 rating

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!

30MINS

Total Time

$1.35

Cost Per Serving

Ingredients

Servings

6

us / metric

2 1/3 cups

Artichoke Hearts Packed in Water

1 cup

Mayonnaise

1 cup

Sour Cream

1 cup

Whipped Cream Cheese

1 cup

Parmesan Cheese, shredded

3 cloves

Garlic

1 tsp

Sea Salt

1 tsp

Ground Black Pepper

1/2 cup

Canned Mild Diced Green Chiles

Nutrition Per Serving

VIEW ALL

Calories

486

Fat

44.4 g

Protein

9.8 g

Carbs

11.7 g

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Warm Parmesan Artichoke Dip

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Cooking InstructionsHide images

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.

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