Hot Artichoke Dip

By cwyorkiex3

Four ingredients and a microwave oven are all you need to make this version of a to-die-for dip.
Focus on the colors of the season by serving this dip with crunchy veggies. Cauliflower, red and green bell peppers, asparagus, broccoli, baby corn and jicama strips all add crunch, color and great nutrition!

Leftover dip makes a decadent topping for a toasted bagel or English muffin.

Ingredients

• 1/2 cup mayonnaise or salad dressing
• 1/2 cup grated Parmesan cheese
• 4 medium green onions, chopped (1/4 cup)
• 1 can (14 to 15 oz) artichoke hearts, drained, cut into small pieces Crackers or cocktail rye bread, if desired

Preparation

Step 1

In ungreased 1-quart microwavable casserole, mix all ingredients except crackers.

Cover tightly; microwave on Medium-High (70%) 4 to 5 minutes, stirring after 2 minutes, until hot.

Serve warm with crackers.


Oven Directions: Heat oven to 350ºF. Mix all ingredients except crackers in ungreased 1-quart casserole. Cover and bake 20 to 25 minutes or until hot.