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Chile-Artichoke Dip

Chile-Artichoke Dip

Prep time15 min
Total time45min
ServingsMakes 16 servings, 2 Tbsp. dip and 11 pieces each.
  • ½ 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
  • 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 Extra
    For a touch of heat, stir a dash of hot pepper sauce into dip before baking as directed.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 12g 
   Saturated fat 2.5g 
   Trans fat 0g 
Cholesterol 5mg 
Sodium 370mg 
Carbohydrate 25g 
   Dietary fiber 2g 
   Total sugars 5g 
Protein 4g 
Vitamin A8 %DV
Vitamin C10 %DV
Calcium6 %DV
Iron8 %DV

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