Chile-Artichoke Dip

20  Ratings
  • 15 min prep
  • 45 min total
  • Makes 16 servings, 2 Tbsp. dip and 11 pieces each.


Chile-Artichoke Dip Recipe

Ingredients

  • 1/2 cup mayonnaise
  • 3 Tbsp. cream cheese, softened
  • 3 Tbsp. grated Parmesan cheese, divided
  • 1 can (15 oz.) artichoke hearts in water, drained, chopped
  • 1 can (4 oz.) chopped green chiles, drained
  • 1 cup finely chopped red peppers
  •  WHEAT THINS Big Snacks

Instructions

  • Heat  oven to 350°F.
  • Mix  mayonnaise, cream cheese and 1 Tbsp. Parmesan in medium bowl until blended. Add all remaining ingredients except WHEAT THINS; mix well.
  • Spoon  into 1-1/2-qt. casserole; sprinkle with remaining Parmesan.
  • Bake  30 min. or until heated through. Serve with WHEAT THINS.

Recipe Tips

Special ExtraFor a touch of heat, stir a dash of hot pepper sauce into dip before baking as directed.

154066

Nutrition Information

Makes 16 servings, 2 Tbsp. dip and 11 pieces each.

Nutrition per serving:

    • Calories 220 
    • Total fat 12 g
    • Saturated fat 2.5 g
    • Cholesterol 5 mg
    • Sodium 370 mg
    • Carbohydrate 25 g
    • Dietary fiber 2 g
    • Total sugars 5 g
    •     Includes added sugars n/a
    • Protein 4 g
    • Vitamin A 8 %DV
    • Vitamin C 10 %DV
    • Vitamin D n/a
    • Calcium 6 %DV
    • Iron 8 %DV
    • Potassium n/a
    • n/a indicates that data is not available

This recipe features:

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