Baked Artichoke Dip

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.

  • 30 mins

    Cooking Time

  • 15 mins

    Prep Time

  • 12 People

    Serves

  • 1 package Knorr ® Leek recipe mix
  • 1 can (14 oz.) artichoke hearts, drained and chopped
  • 1/2 cup Hellmann’s® or Best Foods® Mayonnaise Real Mayo
  • 1 container (16 oz.) sour cream
  • 1 cup Swiss cheese or mozzarella cheese (about 4 oz.)

  1. Preheat oven to 375°.

  2. Combine all ingredients in 1-quart casserole. Bake 30 minutes or until golden brown. Serve with your favorite dippers.

  1. 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

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. 

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