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Hot Parmesan-Artichoke Dip


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  • 1 can (14 oz.) artichoke hearts, drained, chopped
  • 1 cup KRAFT Real Mayo Mayonnaise
  • 1 clove garlic, minced
  • 1 cup KRAFT Grated Parmesan Cheese
  • 2 Tbsp. chopped tomatoes
  • 2 Tbsp. sliced green onions


Servings 18


Step 1

HEAT oven to 350°F. Mix all ingredients except tomatoes and onions.

SPOON into shallow ovenproof dish or 9-inch pie plate.

BAKE 20 to 25 min. or until hot and bubbly. Sprinkle with tomatoes and onions. Serve with WHEAT THINS Crackers.

*Kraft Kitchens Tips*

Serving Suggestion:
This hearty dip is best served with chunkier vegetable dippers, such as thick bell pepper wedges, large mushroom caps and thick zucchini slices.

Make Ahead:
Mix all ingredients except tomatoes and onions until well blended. Spoon into pie plate; cover. Refrigerate up to 3 days. Bake at 350°F for 25 to 30 min. or until lightly browned. Sprinkle with tomatoes and onions.

Prepare as directed, using one of the following flavor options: Spicy _Artichoke Dip:_ Add 1 drained 4-oz. can chopped green chilies. _Spinach-Artichoke Dip:_ Add 1 thawed and well-drained 10-oz. pkg. frozen chopped spinach. _Zippy Artichoke Dip:_ Add 1 tsp. hot pepper sauce.

Nutrition Information Per Serving: 140 calories, 13g total fat, 3g saturated fat, 10mg cholesterol, 220mg sodium, 2g carbohydrate, 0g dietary fiber, 0g sugars, 3g protein, 0%DV vitamin A, 0%DV vitamin C, 10%DV calcium, 0%DV iron.

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