Chopped artichoke hearts and crispy bits of bacon are blended with creamy mayo and Parmesan in this crowd-pleasing baked appetizer dip.
What You Need
Original recipe yields 20 servings
1 can (14 oz.) artichoke hearts, drained, chopped
1 cup KRAFT Grated Parmesan Cheese
1 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
4 slices cooked OSCAR MAYER Bacon, crumbled
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.
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.
Garnish with 2 Tbsp. chopped tomatoes and 1 sliced green onion before serving.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 3g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
20 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.