Chopped artichoke hearts and sun-dried tomatoes are the stars of this creamy, garlicky appetizer dip that's baked until hot, bubbly and delicious.
What You Need
Original recipe yields 22 servings
1 can (14 oz.) artichoke hearts, drained, chopped
1 cup KRAFT Grated Parmesan Cheese
1 cup KRAFT Real Mayo Mayonnaise
1/2 cup chopped oil-packed sun-dried tomatoes, well drained
1 clove garlic, minced
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Let's Make It
Heat oven to 350ºF.
Spoon into shallow ovenproof dish sprayed with cooking spray.
Bake 20 to 25 min. or until hot and bubbly.
Save 40 calories and 5g of fat per serving by preparing with KRAFT Light Mayo Reduced Fat Mayonnaise.
Serve with fresh vegetable dippers, such as thick bell pepper wedges, large mushroom caps and/or thick diagonally cut carrot slices.
This delicious dip can be mixed together ahead of time. Refrigerate up to 3 days. When ready to serve, bake in 350°F oven 25 to 30 min. or until lightly browned.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 2g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
22 servings, 2 Tbsp. each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.