Skip to Content
Menu

Artichoke Dip with Fresh Herbs

  • Jump to Recipe
  • Save
By Betty Crocker Kitchens
Updated Mar 5, 2010
  • Save
  • Share
  • Jump to Recipe
This hot dip gets added creaminess from light mayo, added flavor from thyme and other herbs. Diced tomatoes provide a splash of color.

Artichoke Dip with Fresh Herbs

  • Prep Time 15 min
  • Total 40 min
  • Servings 40
  • Ingredients 9
  • Save
  • Share
  • Print
  • Keep Screen On

Ingredients

Dip

  • 1 cup light sour cream
  • 1/2 cup light mayonnaise or salad dressing
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped fresh or 1/2 teaspoon dried thyme leaves
  • 2 medium green onions, sliced (2 tablespoons)
  • 1 can (14 oz) artichoke hearts in water, drained, coarsely chopped
  • 1/2 cup diced seeded plum (Roma) tomatoes

Dippers

  • French bread slices or crackers, as desired

Instructions

  • Step 
    1
    Heat oven to 350°F. In medium bowl, mix all dip ingredients except tomatoes. Spread in ungreased 9-inch quiche dish, glass pie plate or shallow 1-quart casserole.
  • Step 
    2
    Bake 18 to 24 minutes or until hot. Top with tomatoes and additional chopped dresh parsley. Serve warm with dippers. Cover and refrigerate any remaining dip.

Nutrition

30 Calories
2g Total Fat
1g Protein
2g Total Carbohydrate
1g Sugars

Nutrition Facts

Serving Size: 1 Serving (1 Tablespoons Dip)
Calories
30
Calories from Fat
15
Total Fat
2g
3%
Saturated Fat
1/2g
3%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
65mg
3%
Potassium
45mg
1%
Total Carbohydrate
2g
1%
Dietary Fiber
0g
0%
Sugars
1g
Protein
1g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

© 2024 ®/TM General Mills All Rights Reserved