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Hot Artichoke Cheese Dip

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Ingredients
  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)
  Paprika 1⁄2 Teaspoon
Directions

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.

Recipe Summary

Cuisine: 
Italian
Course: 
Appetizer
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Cheese

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