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Baked Artichoke Dip
In this baked artichoke dip recipe, artichokes and cheese are mixed with Knorr® Leek Recipe Mix, creating an appetizer that’s guaranteed to be a game-day win.
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30 mins
Cooking Time
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15 mins
Prep Time
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12 People
Serves
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Energy (g) | 100.0 |
| Calcium (g) | 6.0 % |
| Carbohydrates (g) | 4.0 g |
| Cholesterol (g) | 15.0 mg |
| Fat (g) | 9.0 g |
| Fiber (g) | 2.0 g |
| Iron (g) | 2.0 % |
| Protein (g) | 2.0 g |
| Saturated Fat (g) | 3.5 g |
| Sodium (g) | 200.0 mg |
| Sugars (g) | 1.0 g |
| Trans Fat (g) | 0.0 g |
Let’s get cooking
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Preheat oven to 375°.
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Combine all ingredients in 1-quart casserole. Bake 30 minutes or until golden brown. Serve with your favorite dippers.
Hints & Tips
Spinach & Artichoke Dip: stir in 1 package (10 oz.) frozen chopped spinach, cooked and squeezed dry.
Italian Artichoke Dip: use mozzarella cheese instead of Swiss and stir in 1/4 cup drained and chopped sun-dried tomatoes.
Mexican Artichoke Dip: substitute Monterey Jack cheese for the Swiss cheese and stir in 1/4 cup chopped cilantro, 1/2 teaspoon ground cumin and hot pepper sauce to taste.
Italian Artichoke Dip: use mozzarella cheese instead of Swiss and stir in 1/4 cup drained and chopped sun-dried tomatoes.
Mexican Artichoke Dip: substitute Monterey Jack cheese for the Swiss cheese and stir in 1/4 cup chopped cilantro, 1/2 teaspoon ground cumin and hot pepper sauce to taste.
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What you’ll need
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