Preheat oven to 350 degrees. Spray a shallow 1-quart baking dish with nonstick cooking spray; set aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
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
Ingredients
Serves 24
| Quantity | Ingredient | Add |
|---|---|---|
| 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
Directions
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.
Nutrition facts
Servings
70 Calories per serving
2 tablespoons
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 10mg
- Sodium: 220mg
- Total Carbohydrates: 2g
- Protein: 3g
Daily Values
0%
Iron 0%
0%
Calcium 6%
0%
Vitamin D 0%
0%
Potassium 0%