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Creamy Hot Artichoke Dip

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Servings: Yields 4

Cook Time: 25 minutes

Prep Time: 5 minutes


1 can (14 oz.) artichoke hearts, drained and chopped
1 cup Hellmann's Light Mayonnaise
1 cup grated Parmesan cheese (about 4 oz.)
1 clove garlic, finely chopped


1. Preheat oven to 350 degrees F.
2. In 1-quart casserole, combine all ingredients. Bake uncovered 25 minutes or until heated through. Serve with Food Should Taste Good tortilla chips or your favorite dippers.
Variations: For a Spinach & Artichoke Dip, add 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry. For a Seafood Artichoke Dip, add 1 can (6 oz..) crabmeat, drained and flaked. For an Italian Artichoke Dip, add 1/2 cup shredded mozzarella cheese and 1/4 cup drained and chopped sun-dried tomatoes. For a Roasted Red Pepper Artichoke Dip, add 1/2 cup shredded mozzarella cheese and 1/2 cup drained and chopped roasted red peppers. For a Mexican Artichoke Dip, omit Parmesan cheese and add 1 can (4 oz.) diced green chilies, undrained; 1 cup shredded Monterey Jack cheese; 1/4 cup chopped cilantro; 1/2 teaspoon ground cumin and hot pepper sauce to taste.

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Yields 4
Base Nutrients
Calories n/a
Calories from Fat n/a
Total Fat n/a
Saturated Fat n/a
Cholesterol n/a
Sodium n/a
Total Carbohydrates n/a
Dietary Fiber n/a
Protein n/a
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a

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