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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 30 |
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I love this dip with Triscuit crackers, pita chips and raw veggies. Quick and easy to make. Servings are a total guess. Ingredients:
2 (15 ounce) cans artichoke hearts, water-packed, drained well |
1/2 cup finely chopped onion |
1 (8 ounce) package reduced-fat cream cheese, softened |
1/2 cup mayonnaise |
1/2 cup reduced-fat sour cream |
3/4 cup grated swiss cheese or 3/4 cup grated parmesan cheese |
1/4 teaspoon garlic powder |
1/4 teaspoon paprika |
Directions:
1. Preheat oven to 350.
2. Drain the artichokes and chop them well.
3. Place chopped artichokes in a large bowl.
4. Add all remaining ingredients EXCEPT the paprika. Mix everything together well.
5. Place into an oven-safe pie plate.
6. Evenly sprinkle with the paprika.
7. Bake at 350 for 20-25 minutes until bubbly and hot.
8. Let cool down a bit before serving.
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