Hot Artichoke Dip

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8 users rated this recipe an average rating of 3.5
  • Makes: 20 servings
  • Serving Size: 1/4 cup dip with 1 cup vegetables
  • Yields: 5 cups
  • Prep: 20 mins
  • Slow Cook: 3 hrs to 4 hrs Low
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Hot Artichoke Dip
Ingredients
2
medium leeks, thinly sliced (2/3 cup)
1
tablespoon olive oil
2
14 ounce can artichoke hearts, drained and coarsely chopped
2
cups light mayonnaise dressing*
1
teaspoon Mediterranean seasoning or lemon-pepper seasoning
 
Vegetable dippers or toasted whole wheat pita wedges
Directions
  1. In a large skillet cook leeks in hot olive oil over medium heat until tender. Place in a 3-1/2- or 4-quart slow cooker. Stir in the artichoke hearts, light mayonnaise, sweet pepper, 1 cup Parmesan cheese, and seasoning.
  2. Cover and cook on low-heat setting for 3 to 4 hours until cheese is melted and mixture is heated through.
  3. To serve, stir mixture, sprinkle with additional Parmesan cheese, and keep warm on low-heat setting for up to 1 hour. Serve with vegetable dippers or toasted pita wedges. Makes 5 cups dip.
From the Test Kitchen
*

Do not use regular mayonnaise or cook on high-heat setting or the dip will separate during cooking.

Nutrition Facts (Hot Artichoke Dip)
    Per serving:
  • 146 kcal cal.,
  • 11 g fat
  • (3 g sat. fat,
  • 2 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 14 mg chol.,
  • 375 mg sodium,
  • 10 g carb.,
  • 3 g fiber,
  • 3 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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