Artichoke Dip

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Artichoke Dip RECIPE

4.4 of 5 (49)
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Nutritional Info
  • Amount Per Serving
  • Calories: 110.7
  • Total Fat: 6.5 g
  • Cholesterol: 7.8 mg
  • Sodium: 412.8 mg
  • Total Carbs: 10.5 g
  • Dietary Fiber: 3.5 g
  • Protein: 4.3 g

View full nutritional breakdown of Artichoke Dip calories by ingredient
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Introduction

Serve this delicious dip with low carb vegetables like green pepper strips, celery sticks, and cucumber slices. Serve this delicious dip with low carb vegetables like green pepper strips, celery sticks, and cucumber slices.

Ingredients

    • 1 cup mayonnaise
    • 1 cup grated parmesan cheese
    • 1 can artichokes packed in water, drained
    • dash of garlic salt

Directions

1. Mix all ingredients in a food processor and purée until artichokes are chopped fine.

2. Pour mixture into 8” x 8” glass baking dish. Bake at 350° F until bubbly, about 30 minutes.

Serves 16.

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TAGS:  Snacks |

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Member Ratings For This Recipe


  • Incredible!
    8 of 8 people found this review helpful
    This is one of my ALLTIME favorite recipes! I got this from a friend about 10 yrs ago, but she taught me to use the artichokes marinated in olive oil, YUMM-O - 6/13/08

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  • Incredible!
    6 of 6 people found this review helpful
    love it but i add spinich the frozen kind defrosted and squeezed dry in a cloth it is really good - 6/11/08

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  • Incredible!
    5 of 5 people found this review helpful
    Hooray I know the calories now! I've been making this for years--only I use garlic instead of garlic salt but it is one of my favorites! - 6/11/08

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  • Incredible!
    4 of 4 people found this review helpful
    Always yummy. I cooked fresh artichokes for 45-60 minutes in a steamer pot and Saved some of the outer leaves as dippers. Fewer calories than crackers or chips. also used low fat sour cream one time and low calorie mayo another. Super.I do like to add lemon juice/tabasco sauce to add a little zip. - 5/11/09

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  • Good
    4 of 4 people found this review helpful
    Since I came to SP my use of mayo has decreased to half or less than most recipes call for and I like it just as well.
    I keep roasted garlic on hand,it's easy to make and keeps well.That and 3 tbl.mayo was my only substitution.I rarely use salt but a dash of white pepper was good in this...Chef Jim - 2/9/09

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