Recipe
Appetizer
Artichoke Dill Dip
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 24
| Quantity | Ingredient | Add |
|---|---|---|
| 2 | (13.75 oz each) cans artichoke hearts, drained and chopped | |
| 1 c. | Hy-Vee shredded Parmesan cheese | |
| 1 c. | Hy-Vee light mayonnaise | |
| 1 tsp. | Hy-Vee garlic powder | |
| 1 tsp. | dill weed | |
| ½ tsp. | Hy-Vee Worcestershire sauce | |
| Hy-Vee sea salt pita chips, for serving |
Directions
- Combine artichoke hearts, Parmesan cheese, mayonnaise, garlic powder, dill and Worcestershire sauce in a medium bowl. Pour into a 1-quart casserole dish that has been sprayed with non-stick cooking spray.
- Bake at 350 degrees for 20 to 25 minutes or until edges are bubbly. Serve with pita chips, if desired.
Nutrition facts
Servings
50 Calories per serving
Amounts Per Serving
- Total Fat: 3.5g
- Cholesterol: 5mg
- Sodium: 150mg
- Total Carbohydrates: 3g
- Protein: 2g
Daily Values
0%
Vitamin A 0%
0%
Vitamin C 2%
0%
Iron 0%
0%
Calcium 6%