Chile-Artichoke Dip
Prep time15 min
Total time45min
ServingsMakes 16 servings, 2 Tbsp. dip and 11 pieces each.
Ingredients
- 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
Preparation
- 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.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 220 |
| % 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 A | 8 %DV |
| Vitamin C | 10 %DV |
| Calcium | 6 %DV |
| Iron | 8 %DV |
