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Hot Artichoke Dip

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Hot Artichoke Dip
  • Prep 10 min
  • Total 15 min
  • Servings 24
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Four ingredients and a microwave oven are all you need to make this version of a to-die-for dip.
Updated Feb 23, 2007

Ingredients

  • 1/2 cup mayonnaise or salad dressing
  • 1/2 cup grated Parmesan cheese
  • 4 medium green onions, chopped (1/4 cup)
  • 1 can (14 to 15 oz) artichoke hearts, drained, cut into small pieces
  • Crackers or cocktail rye bread, if desired

Steps

  • 1
    In ungreased 1-quart microwavable casserole, mix all ingredients except crackers.
  • 2
    Cover tightly; microwave on Medium-High (70%) 4 to 5 minutes, stirring after 2 minutes, until hot.
  • 3
    Serve warm with crackers.

Tips from the Betty Crocker Kitchens

  • tip 1
    Oven Directions: Heat oven to 350ºF. Mix all ingredients except crackers in ungreased 1-quart casserole. Cover and bake 20 to 25 minutes or until hot.
  • tip 2
    Focus on the colors of the season by serving this dip with crunchy veggies. Cauliflower, red and green bell peppers, asparagus, broccoli, baby corn and jicama strips all add crunch, color and great nutrition!
  • tip 3
    Leftover dip makes a decadent topping for a toasted bagel or English muffin.

Nutrition

40 Calories, 4 g Total Fat, 2 g Protein, 2 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Tablespoon
Calories
40
Calories from Fat
35
Total Fat
4 g
Saturated Fat
1 g
Cholesterol
5 mg
Sodium
120 mg
Potassium
80 mg
Total Carbohydrate
2 g
Dietary Fiber
1 g
Protein
2 g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
4%
4%
Calcium
4%
4%
Iron
2%
2%
Exchanges:
1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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