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Hot Parmesan-Artichoke Dip

Hot Parmesan-Artichoke Dip recipe
photo by:kraft
There was a time when this amazing dip, in all its hot Parmesan and artichoke goodness, hadn’t been invented. Glad we don’t live in that time.
time
prep:
10 min
total:
35 min
servings
total:
2-1/4 cups or 18 servings, 2 Tbsp. each
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What You Need

1
can  (14 oz.) artichoke hearts, drained, chopped
1
cup  KRAFT Grated Parmesan Cheese
1
cup  KRAFT Real Mayo Mayonnaise
1
clove  garlic, minced
2
Tbsp.  chopped tomatoes
1
 green onion, sliced

Make It

HEAT oven to 350ºF.

MIX first 4 ingredients.

SPOON into shallow ovenproof dish or 9-inch pie plate.

BAKE 20 to 25 min. or until hot and bubbly. Sprinkle with tomatoes and onions. Serve with crackers.

Kraft Kitchens Tips

Healthy Living
Save 40 calories and 5g fat per serving by preparing with KRAFT Light Mayo Reduced Fat Mayonnaise.
Make Ahead
Mix all ingredients except tomatoes and onions until well blended. Spoon into pie plate. Refrigerate up to 3 days. Bake at 350°F for 25 to 30 min. or until lightly browned. Sprinkle with tomatoes and onions.
Variations
Prepare as directed, using one of the following flavor options: 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.
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