This cast-iron skillet artichoke dip is both cheesy and bright

Source: Better Homes and Gardens

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Credit: Carson Downing

Recipe Summary

bake:
25 mins
cool:
15 mins
total:
1 hr 5 mins
prep:
25 mins
Servings:
16
Yield:
4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Place artichokes in a fine-mesh sieve. Press with paper towels to remove excess liquid. Chop artichokes. Quarter and core fennel; cut lengthwise into thin slices.

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  • In a large bowl stir together sour cream and flour. Stir in artichokes, fennel, 1/2 cup of the Parmesan cheese, the mayonnaise, feta cheese, sweet pepper, dill, and lemon zest. Transfer to a 9-inch cast-iron skillet. Sprinkle with remaining 1/4 cup Parmesan cheese.

  • Bake 25 minutes or until center is bubbly and edges are light brown. Cool on a wire rack 15 minutes. If desired, top with lemon slices, fennel fronds, and/or additional feta cheese or dill.

Nutrition Facts

112 calories; fat 9g; cholesterol 17mg; saturated fat 3g; carbohydrates 5g; mono fat 2g; poly fat 3g; insoluble fiber 1g; sugars 2g; protein 2g; vitamin a 339IU; vitamin c 5.9mg; riboflavin 0.1mg; niacin equivalents 0.2mg; folate 9.2mcg; vitamin b12 0.1mcg; sodium 222mg; potassium 95mg; calcium 67mg; iron 0.2mg.
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