Recipe courtesy of Kelsey Nixon
Recipe courtesy of Kelsey Nixon
Watch how to make this recipe.
Roasted Artichoke Dip
Getting reviews...
- Level: Easy
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 371
- Total Fat
- 27 g
- Saturated Fat
- 11 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 6 g
- Sugar
- 2 g
- Protein
- 15 g
- Cholesterol
- 52 mg
- Sodium
- 703 mg
My favorite thing about this game-day appetizer is that I can keep all of the ingredients stocked in my pantry and can make this dish at a moment's notice.
- Level: Easy
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 371
- Total Fat
- 27 g
- Saturated Fat
- 11 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 6 g
- Sugar
- 2 g
- Protein
- 15 g
- Cholesterol
- 52 mg
- Sodium
- 703 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Preheat the oven to 375 degrees F.
- Combine the Parmesan, cream cheese, mayonnaise, sour cream, lemon juice, lemon zest, artichokes, garlic and chiles in a large mixing bowl. Mix completely and spread evenly in a shallow 1-quart baking dish. Top with the shredded Cheddar.
- Bake until bubbling and the top starts to brown in spots, 25 to 30 minutes. Serve warm with sliced baguette.
