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Hot Artichoke Dip

Hot-Artichoke-Dip

YIELD: 2 qt. (2 L) or 64 servings, 2 Tbsp. (30 mL) each

INGREDIENTS WEIGHTS MEASURES:

  • Canned artichoke hearts, drained, chopped 1.75 lb. [790 g] 1 qt. [1 L]
  • Kraft Mayo Calorie-Wise Real Mayonnaise 2 lb. [900 g] 1 qt. [1 L]
  • Kraft 100% Parmesan Grated Cheese 1 lb. [450 g] 1 qt. [1 L]
  • garlic, minced – 4 cloves
  • Italian parsley, finely chopped – 1-1/3 Tbsp. [20 mL]

DIRECTIONS

COMBINE all ingredients except parsley.

PORTION 1/2 cup (125 mL) dip into each of 16 (6-oz. [170-g]) ovenproof bowls or ramekins (or into 4 ovenproof bowls for trial recipe).

BAKE in 350ºF (180ºC) convection oven 12 to 15 min. or until dips are heated through and tops are lightly browned.

FOR each filled bowl (4 servings): Garnish with 1/4 tsp. (1 mL) parsley just before serving.

Kraft Kitchens Tips

Serving Suggestion
Serve on a platter with tortilla chips or flatbread crackers.

Note
Each bowl of dip makes enough for 4 servings.