Parmesan Artichoke Spread16 Reviews
- Prep: 5 min
- Cook: 20 min
- Ready In: 25 min
“Hot, garlicky artichoke dip is always popular whenever people get together. This version has chopped artichoke hearts, mayonnaise, Parmesan cheese, garlic, and a sprinkle of paprika, and it's served with crackers.” - by Town House
Original recipe yields 16 servings
- In medium bowl combine artichokes, mayonnaise, cheese and garlic. Spread in lightly greased 1 1/2-quart casserole. Sprinkle with paprika.
- Bake at 350 degrees F for 20 minutes or until brown and bubbly. Serve hot with crackers.
Amount Per Serving (16 total)
- 184 cal
- 14.4 g
- 10.1 g
Based on a 2,000 calorie diet
Reviews (16)Rate This Recipe
"I used half mayo, half sour cream so it wouldn't be too much of a mayo flavor. Because I had it on hand, I used one package frozen spinach that I thawed and drained like whoa. My husband, older child ..." See moreand I really liked it. I think next time I might add some red pepper flake or hot sauce and maybe more cheese....like an italian cheese blend? We had this with reduced fat Wheat Thins. It was literally gone in fifteen minutes. Next time, I'll double it, too."
"We've made this recipe for many years and love it as it is but over time have made a few changes to accommodate tastes and health. 1. Halve mayo and sub in low fate sour cream or low fat cream cheese ..." See morewith some additional skim milk to thin. 2. Add a small can of chopped green chilies with juice for some kick. 3. Add a splash of lemon juice to 'brighten' the flavors. 4. Add a defrosted 10 oz box of chopped spinach. When there are leftovers (I make a double batch) we take what remains and either thin it or add Alfredo sauce and toss it with pasta for a great side dish. It's very forgiving so you can make additions to make it more substantial . . . shopped chicken or tuna, pepper jack cheese . . . talk about grown up mac and cheese!"
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