Preheat oven to 350 degrees. Spray a shallow 1-quart baking dish with nonstick cooking spray; set aside.
Both artichokes and dill have a slight lemony flavor. Play up those fresh lemony flavors by using them to make this fresh dip.
Servings and Ingredients
|1 ¼ c. Hy-Vee shredded Parmesan cheese, divided|
|1 c. Hy-Vee light mayonnaise|
|1 tsp. Hy-Vee garlic powder|
|½ tsp. dried dill weed|
|½ tsp. Hy-Vee Worcestershire sauce|
|1 (14-oz.) jar Hy-Vee marinated artichoke hearts, drained and chopped|
|Pita chips, for serving|
|Hy-Vee Short Cuts California mixed vegetables, for serving|
Things To Grab
- Shallow 1-quart baking dish
- Hy-Vee nosntick cooking spray
- Medium bowl
Combine 1 cup Parmesan cheese, mayonnaise, garlic powder, dried dill weed, and Worcestershire sauce in a medium bowl. Stir in artichoke hearts and transfer mixture to prepared baking dish. Sprinkle with remaining 1/4 cup Parmesan cheese.
Bake 20 to 25 minutes or until bubbly and lightly brown on top. Serve with pita chips or Hy-Vee Short Cuts California mixed vegetables.
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 10mg
- Sodium: 220mg
- Total Carbohydrates: 2g
- Protein: 3g