Hot Artichoke Dip with Sun-Dried Tomatoes recipe

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Ingredients

1 cup Parmesan cheese
1 cup mayonnaise
1 teaspoon garlic powder
1 (14 ounce) can artichoke hearts, drained and excess juice squeezed out
2 tablespoons thinly sliced green onions
2 tablespoons chopped sun-dried tomatoes
1 teaspoon paprika

Nutrition Info

188.2 calories
carbohydrate: 5.1 g
cholesterol: 14.3 mg
fat: 17 g
fiber: 1.4 g
protein: 4.7 g
saturatedFat: 3.6 g
servingSize: -
sodium: 442.1 mg
sugar: 0.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8-inch baking dish.

  2. In a medium bowl, mix together the Parmesan cheese, mayonnaise, and garlic powder. Stir in the artichokes, green onions, and sun-dried tomatoes. Mix well, and transfer to the prepared baking dish.

  3. Bake in a preheated oven until lightly browned, about 25 minutes. Sprinkle with paprika, and serve.

Recipe Yield

12 servings

Recipe Note

This dip fancies up the traditional artichoke dip with the addition of sun-dried tomatoes. Serve with sliced baguettes or crackers and impress your guests with your culinary flair!

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