Cheesy Artichoke Dip

Everyone who tries it comes back for more. If you'd like, you can place the dip in a hollowed-out-artichoke. Or keep it in the dish you bake it in-either way, it'll heat up any setting.


16 servings


1 (14 ounce) can water-packed artichoke hearts, rinsed, drained and
1 cup mayonnaise
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 cup grated Parmesan cheese, divided
1 tablespoon chopped onion
1 tablespoon minced fresh parsley
1/4 teaspoon garlic salt
2 to 3 fresh artichokes, optional
assorted crackers


Preheat oven to 350°F (177°C). In a bowl, combine the artichoke hearts, mayonnaise, mozzarella cheese, 1/2 cup of Parmesan cheese, onion, parsley and garlic salt. Spoon into an ungreased 1-quart baking dish. Top with remaining Parmesan cheese.

Bake, uncovered, for 20 minutes. If desired, use fresh artichokes as serving "bowls". Remove the center leaves, leaving a hollow shell; spoon dip into shell. Serve warm with crackers.

Estimated Time

Preparation Time: 10 minutes
Bake Time: 20 minutes

Nutritional Information

1 serving (2 tablespoons) equals 160 calories, 14 g fat (3 g saturated fat), 14 mg cholesterol, 299 mg sodium, 4 g carbohydrate, 1 g fiber, 5 g protein.

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