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Grilled Artichoke Dip

Grilled Artichoke Dip

Prep time15 min
Total time1hr 15min
ServingsMakes 8 servings, 2 Tbsp. dip and 11 WHEAT THINS each.
  • 1 jar (12 oz.) marinated quartered artichoke hearts, drained
  • 2 large cloves garlic, roasted
  • 1 Tbsp. chopped fresh parsley
  • ⅛ tsp. ground red pepper (cayenne)
  • ⅛ tsp. salt
  • 5 Tbsp. olive oil
  • 1 Tbsp. finely chopped roasted red peppers
  • WHEAT THINS Big Snacks
  • Heat grill pan on high heat. Add artichokes; grill 5 min. or until evenly charred, turning occasionally.
  • Place artichokes in food processor. Add all remaining ingredients except roasted peppers and WHEAT THINS; process until smooth. Spoon into small bowl. Stir in roasted peppers.
  • Refrigerate 1 hour.
  • Serve with WHEAT THINS.
Recipe Tips
  • Size Wise
    Enjoy your favorite foods on occasion but remember to keep tabs on portions.
  • Make Ahead
    This flavorful dip can be refrigerated up to 2 days before serving.
  • How to Roast Garlic
    Heat oven to 400°F. Cut 1/2-inch-thick slice off top of garlic head, exposing tops of all cloves. Discard slice. Place remaining garlic head, cut side up, on sheet of foil. Drizzle with 1 Tbsp. olive oil; rub gently into garlic to evenly coat exposed cloves. Wrap tightly in foil. Bake 40 min. or until garlic cloves are softened. Cool completely. Press garlic bulb into small bowl to extract roasted cloves.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 15g 
   Saturated fat 2g 
   Trans fat 0g 
Cholesterol 0mg 
Sodium 390mg 
Carbohydrate 26g 
   Dietary fiber 2g 
   Total sugars 4g 
Protein 3g 
Vitamin A2 %DV
Vitamin C2 %DV
Calcium2 %DV
Iron6 %DV

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