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Pepper Jack-Artichoke Dip

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Pepper Jack-Artichoke Dip
  • Prep Time 15 min
  • Total Time 30 min
  • Servings 28
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Artichoke hearts and pepper Jack cheese lend a sophisticated palate to this quickly prepared dip served hot from the oven.

Ingredients

2
cans (14 oz each) quartered artichoke hearts, drained, chopped
1
cup mayonnaise
10
oz pepper Jack cheese, shredded (2 1/2 cups)
1/4
cup Progresso™ Italian-style bread crumbs
Red bell pepper, chopped, if desired
Chopped parsley
8
oz melba toast rounds (about 64)

Directions

  • 1 Heat oven to 400°F. In medium bowl, mix artichokes, mayonnaise and 2 cups of the cheese. Spread mixture in ungreased 13x9-inch (3-quart) glass baking dish.
  • 2 In small bowl, mix remaining 1/2 cup cheese and the bread crumbs; sprinkle over artichoke mixture.
  • 3 Bake 10 to 12 minutes or until thoroughly heated. Garnish with red bell pepper and parsley. Serve dip with melba toast rounds.
Tips  

This is an easy recipe to cut in half if your group is smaller. Bake in an 8-inch square baking dish.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
120
(
Calories from Fat
70
)
Daily Value
Total Fat
8g
12%
(
Saturated Fat
2g
11%
,
Trans Fat
0g
)
Cholesterol
10mg
4%
Sodium
220mg
9%
Potassium
95mg
3%
Total Carbohydrate
9g
3%
(
Dietary Fiber
1g
6%
,
Sugars
0g
)
Protein
4g
Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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