Hot Parmesan-Artichoke Dip
What was life like before this Hot Parmesan-Artichoke Dip was invented? This amazing Hot Parmesan-Artichoke Dip is a cheesy party masterpiece.
Total Time: 35 Min(s)
Prep Time: 10 Min(s)
What You Need
- 1 can (14 oz.) artichoke hearts, drained, chopped
- 1 cup KRAFT Grated Parmesan Cheese
- 1 cup mayonnaise
- 1 clove garlic, minced
- 2 Tbsp. chopped tomatoes
- 1 green onion, sliced
Let’s Make It
- Heat oven to 350ºF.
- Combine first 4 ingredients.
- Spoon into shallow casserole sprayed with cooking spray.
- Bake 20 to 25 min. or until heated through.
- Top with tomatoes and onions.
Serve with crackers and veggie dippers. When serving with the vegetable dippers, use chunkier vegetable dippers, such as bell pepper wedges, large mushroom caps and/or thick zucchini slices, for best results.
Combine all ingredients except tomatoes and onions; spoon into prepared casserole. Refrigerate up to 3 days. When ready to serve, bake in 350°F oven 25 to 30 min. or until heated through. Top with tomatoes and onions.
Prepare recipe as directed, adding one of the following ingredients to dip before spooning into prepared casserole and baking as directed: Spicy Artichoke Dip: Add 1 drained 4-oz. can chopped green chiles. Spinach-Artichoke Dip: Add 1 thawed and well-drained 10-oz. pkg. frozen chopped spinach. Zippy Artichoke Dip: Add 1 tsp. hot pepper sauce.