Artichoke Dip 89
This decadent dip, loaded with creamy cheeses and savory artichoke hearts, is served with crunchy Belgian endive.
Artichoke Dip Prep Time:
15 mins
Ingredients 2 TB. unsalted butter, at room temperature 8 oz. (225g) cream cheese, at room temperature 1
⁄2 cup mayonnaise
1
⁄2 cup sour cream
1 cup canned artichoke hearts, drained 1 cup shredded provolone 1
⁄4 tsp. granulated garlic
1
⁄4 tsp. crushed red pepper flakes (optional)
1
⁄8 tsp. freshly ground black pepper
1
⁄4 cup grated Parmesan
2 to 3 heads Belgian endive
Cook Time:
40 mins
Yield:
4 cups
1
Preheat the oven to 350°F (180°C). Using a hand mixer, beat unsalted butter and cream cheese until well blended.
2
Mix in mayonnaise, sour cream, artichoke hearts, provolone, granulated garlic, crushed red pepper flakes (if using), and black pepper.
3 4
Transfer mixture to a small oven-proof pan or baking dish.
Serving Size:
⁄2 cup
1
Look for unmarinated artichoke hearts. A marinade will add extra sugar and unwelcome spice to this dip.
Sprinkle Parmesan over top. Bake for 30 to 40 minutes, or until cheese is golden brown and bubbly. Let cool for 5 minutes.
5
Trim ends off Belgian endive heads and separate into leaves. Serve leaves alongside hot dip.
Variation: To make Artichoke and Crab Dip, add
1 cup cooked crab meat to mixture instead of shredded provolone, and use 1⁄2 teaspoon paprika instead of crushed red pepper flakes.
Nutrition per Serving 81% Protein 13% Fat
6% 1.9:1
Net Carb
Calories
Fat
Protein
Total Carbohydrate
Dietary Fiber
Net Carbohydrate
Ratio
343
31g
11g
11g
6g
5g