Artichoke-Leek Dip

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  • Makes: 14 servings
  • Serving Size: 1/4 cup
  • Makes: 3 1/2 cups
  • Prep: 15 mins
  • Bake: 15 mins 350°F

Artichoke-Leek Dip

Directions

  1. Preheat oven to 350 degrees F. In a large skillet melt butter over medium heat. Add leek and pancetta; cook until leek is tender and pancetta is starting to brown, stirring occasionally. Remove from heat. Stir in artichokes, the 1 cup cheese, the roasted peppers, mayonnaise, and black pepper.
  2. Spoon mixture into an 8-inch quiche dish or 9-inch pie plate, spreading evenly. Sprinkle with the 2 tablespoons cheese.
  3. Bake for 15 to 20 minutes or until heated through. Sprinkle with parsley. Serve dip with crackers, flatbreads, and/or vegetable dippers.

From the Test Kitchen

To Make Ahead:

Prepare as directed through Step 2. Cover and chill for up to 24 hours. To serve, preheat oven to 350 degrees F. Bake and serve as directed.

*Tip:

Do not use fat-free mayonnaise dressing or salad dressing. The dip will not set.

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Nutrition Facts (Artichoke-Leek Dip)

  • Per serving:
  • 40 kcal ,
  • 4 g fat
  • (1 g sat. fat ,
  • 4 mg chol. ,
  • 71 mg sodium ,
  • 1 g carb. ,
  • 0 g fiber ,
  • 1 g pro.
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