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Prep 15min
Total40min
Servings40
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Ingredients
1
(14-oz.) can artichoke hearts in water, drained, coarsely chopped
1
cup light sour cream
1/2
cup light mayonnaise
1/2
cup grated Parmesan cheese
2
tablespoons sliced green onions
1/2
teaspoon garlic powder
Dash hot pepper sauce
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Steps
1
Heat oven to 350°F. In medium bowl, combine all ingredients; mix well. Spread in ungreased 9-inch quiche dish, glass pie pan or shallow 1-quart casserole.
2
Bake at 350°F. for 18 to 24 minutes or until thoroughly heated. Serve warm with fresh vegetable dippers or crackers. Store in refrigerator.
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Assemble the dip the night before; cover and refrigerate it. Just before serving, uncover the dip and bake it as directed in the recipe.
Combine the ingredients and transfer the mixture to a 1-quart microwave-safe casserole. Microwave on MEDIUM for 4 to 6 minutes, or until thoroughly heated, stirring once halfway through cooking time.
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Nutrition Facts
Serving Size:1 Tablespoon
Calories
30
Calories from Fat
20
Total Fat
2g
3%
Saturated Fat
1g
5%
Cholesterol
4mg
1%
Sodium
60mg
3%
Total Carbohydrate
2g
1%
Dietary Fiber
0g
0%
Sugars
0g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
0%
0%
Exchanges:
1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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