Recipe courtesy of Diageo

Baked Artichoke Dip

  • Total: 50 min
  • Prep: 10 min
  • Cook: 40 min
  • Yield: 4 cups
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Olive oil nonstick cooking spray, Pam®

2/3 cup fat-free Caesar salad dressing, Girard's®

1/3 cup light mayonnaise, Best Foods®/Hellmann's®

1/3 cup fat-free sour cream, Knudsen®

1/3 cup grated Parmesan cheese, DiGiorno®

2 cans (15 ounces each) artichoke quarters in water, drained and chopped, Maria®

1 can (14.5-ounce) organic diced tomatoes with basil and garlic, drained, Muir Glen®

5 ounces low-fat Swiss cheese, shredded, Alpine Lace®

1/2 teaspoon hot pepper sauce, Tabasco®

Baked tortilla chips and/or vegetable dippers


  1. 1. Preheat oven to 350 degrees F. Coat a 1-quart baking dish with cooking spray; set aside. 2. In a medium bowl, combine all remaining ingredients except tortilla chips and vegetable dippers. 3. Transfer mixture to baking dish. Bake for 40 to 45 minutes or until set and top is golden brown. 4. Serve warm with tortilla chips and/or vegetable dippers.
  2. Copyright® 2009 SLSH Enterprises, Inc.

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