Hot Artichoke Cheese Dip
|Tuscan peppers||3⁄4 Cup (12 tbs) (Progresso)|
|Marinated artichoke hearts||6 Ounce (1 Jar, Progresso)|
|Canned artichoke hearts||14 Ounce (1 Can)|
|Shredded mozzarella cheese||8 Ounce (1 Package)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs) (Progresso)|
|Mayonnaise||1⁄3 Cup (5.33 tbs)|
Preheat oven to 350° F.
Remove stems and seeds from Tuscan peppers; chop (makes 1/4 cup) and set aside.
Drain liquid from marinated artichoke hearts into the bottom of a shallow 2-quart casserole.
Spread liquid to grease bottom of pan.
Drain and discard liquid from canned artichoke hearts.
Finely chopped marinated and (aimed artichokes.
Place in a medium bowl.
Stir in mozzarella and Parmesan cheeses, mayonnaise and reserved chopped Tuscan peppers.
Spread in prepared pan.
Sprinkle with paprika.
Cover and bake until hot, about 15 minutes.
Serving size: Complete recipe
Calories 1705 Calories from Fat 1161
% Daily Value*
Total Fat 130 g200.7%
Saturated Fat 40.7 g203.6%
Trans Fat 0 g
Cholesterol 259 mg86.3%
Sodium 3163.4 mg131.8%
Total Carbohydrates 60 g20.1%
Dietary Fiber 30.2 g120.8%
Sugars 9.3 g
Protein 77 g153%
Vitamin A 68.5% Vitamin C 218.6%
Calcium 168.1% Iron 40.6%
*Based on a 2000 Calorie diet