Hot Artichoke Dip
4 medium green onions with tops
1 (16 ounce) can artichoke hearts
1/2 cup mayonnaise
OR
1/2 cup salad dressing
1/2 cup grated Parmesan cheese
Crackers or cocktail rye bread — if desired
Heat the oven to 350ş.
Peel and chop the green onions.
Drain the artichoke hearts in a strainer. Chop the artichoke hearts into
small pieces.
Mix the green onions, artichoke hearts, mayonnaise and cheese in the
ungreased casserole.
Cover with lid or aluminum foil and bake 20 to 25 minutes or until hot.
Serve with crackers.
Makes about 1 1/2 cups dip
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Yield:
“1 1/2 cups”
Bake:
“0:20″
Per serving: 30 Calories (kcal); 3g Total Fat; (72% calories from fat); 1g Protein; 1g Carbohydrate; 2mg Cholesterol; 45mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
NOTES : Bake: 20 to 25 minutes
Essential Equipment: 1-quart casserole
Tips
To save time, mix ingredients in a microwavable casserole. Cover
with plastic wrap, folding back 2-inch edge to vent. Microwave on
Medium-High (70%) 4 to 5 minutes, stirring after 2 minutes.
Prepare this dip ahead of time, and refrigerate up to 24 hours.
Heat when you are ready to serve it. Increase bake time about 5
minutes.
Lighter Artichoke Dip: For 1 gram of fat and 20 calories per
serving, use 1/3 cup plain fat-free yogurt and three tablespoons
reduced-fat mayonnaise for the 1/2 cup mayonnaise.
Comments
Got something to say?