This dip fancies up the traditional artichoke dip with the addition of sun-dried tomatoes. Serve with sliced baguettes or crackers and impress your guests with your culinary flair!
Original recipe makes 12 servings
1 cup Parmesan cheese
1 cup mayonnaise
1 teaspoon garlic powder
1 (14 ounce) can artichoke hearts, drained and excess juice squeezed out
2 tablespoons thinly sliced green onions
2 tablespoons chopped sun-dried tomatoes
1 teaspoon paprika
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8×8-inch baking dish.
- In a medium bowl, mix together the Parmesan cheese, mayonnaise, and garlic powder. Stir in the artichokes, green onions, and sun-dried tomatoes. Mix well, and transfer to the prepared baking dish.
- Bake in a preheated oven until lightly browned, about 25 minutes. Sprinkle with paprika, and serve.
Calories: 188 kcal
Carbohydrates: 5.1 g
Cholesterol: 14 mg
Fat: 17 g
Fiber: 1.4 g
Protein: 4.7 g
Sodium: 442 mg