|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 26g||34%|
|Saturated Fat 6g||28%|
|Total Carbohydrate 73g||27%|
|Dietary Fiber 34g||121%|
|Total Sugars 6g|
|Vitamin C 51mg||257%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This artichoke dip will be the hit of your party! It's a surprisingly simple combination of mayonnaise, Parmesan cheese, and canned artichokes. Roasted red peppers are added for some bright color, but they may be left out. Chopped mushrooms or pimientos may be added instead of peppers.
1 (14-ounce) can artichoke hearts, drained
1 cup mayonnaise
1 cup grated Parmesan cheese
1/8 teaspoon garlic powder
1/8 teaspoon onion powder, optional
1/4 cup minced jarred roasted red pepper
Gather the ingredients.
Pre heat oven to 350 F. Chop the artichokes coarsely. Set aside.
In a bowl, mix the mayonnaise with the Parmesan cheese. Stir in the chopped artichokes, garlic powder, onion powder, and roasted red pepper.
Spread the artichoke mixture in a pie plate or shallow 1-quart baking dish.
Bake in the preheated oven 30 minutes. Serve the dip immediately or chill in the refrigerator for a cold dip. To reheat, place in a 350 F oven for about 10 minutes. Don't reheat in the microwave or the dip could separate.