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Hot Artichoke Cheese Dip Recipe
|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)|
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 mg
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
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.