You are here:About>Food & Drink>Busy Cooks> Recipe Box> Appetizer Recipes> Dips> Baked Artichoke Dip Recipe - Appetizer Dip Recipes
About.comBusy Cooks
At a Glance
Prep Time : 15min
Cook Time : 15min
Course : Appetizer
Special : Easy
Type of Prep : Bake
Cuisine : U.S. Regional
Occasion : Christmas, New Year's, Party, Superbowl
 
Newsletters & RSSEmail to a friendSubmit to Digg
And More Recipes ...

Onion JamPesto TorteTapenade

Baked Artichoke Dip

From Linda Larsen,
Your Guide to Busy Cooks.
FREE Newsletter. Sign Up Now!
This rich, creamy dip has been around for a long time. It was developed by Hellman's in the 1960s as a way to promote their mayonnaise. And did it ever take off! Enjoy it again with your friends. You can use a combination of fat-free mayonnaise and yogurt instead of the mayonnaise for a low-fat treat. This is an easy appetizer to make ahead of time and store in the fridge until you want to bake it. Just add 5-10 minutes to the cooking time.

INGREDIENTS:

  • 1 cup mayonnaise
  • 1 cup grated Parmesan cheese
  • 14 oz. can artichoke hearts, well drained (marinated or not, as you wish)
  • 10 oz. pkg. frozen chopped spinach, thawed, well drained
  • 1 red bell pepper, chopped
  • 1 cup shredded Monterey Jack cheese

PREPARATION:

Preheat oven to 350 degrees. Mix mayonnaise and Parmesan cheese. Stir in artichokes, spinach and bell pepper. Place in 1 quart ovenproof casserole and sprinkle with Monterey Jack cheese. Bake at 350 degrees 15-20 minutes until heated and bubbly and cheese is melted. Serve with baguette slices, crackers or pita crisps.
User Reviews Write Review
 All Topics | Email Article | | |
Advertising Info | News & Events | Work at About | SiteMap | Reprints | HelpOur Story | Be a Guide
User Agreement | Ethics Policy | Patent Info. | Privacy Policy©2008 About, Inc., A part of The New York Times Company. All rights reserved.