Hot Artichoke Dip

Hot Artichoke Dip
1/4 cup dip with 1 cup vegetables
5 cups
20 mins
by 2.0 1  person
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  • 2 medium leeks, thinly sliced (2/3 cup)
  • 1 tablespoon olive oil
  • 2 14 ounce can artichoke hearts, drained and coarsely chopped
  • 2 cups light mayonnaise dressing*
  • 1 cup chopped red sweet pepper
  • 1 cup finely shredded Parmesan cheese
  • 1 teaspoon Mediterranean seasoning or lemon-pepper seasoning
  • Finely shredded Parmesan cheese
  • Vegetable dippers or toasted whole wheat pita wedges
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In a large skillet cook leeks in hot olive oil over medium heat until tender. Place in a 3-1/2- or 4-quart slow cooker. Stir in the artichoke hearts, light mayonnaise, sweet pepper, 1 cup Parmesan cheese, and seasoning.
Cover and cook on low-heat setting for 3 to 4 hours until cheese is melted and mixture is heated through.
To serve, stir mixture, sprinkle with additional Parmesan cheese, and keep warm on low-heat setting for up to 1 hour. Serve with vegetable dippers or toasted pita wedges. Makes 5 cups dip.


  • *

    Do not use regular mayonnaise or cook on high-heat setting or the dip will separate during cooking.

nutrition information

Per Serving: cal. (kcal) 146, Fat, total (g) 11, chol. (mg) 14, sat. fat (g) 3, carb. (g) 10, Monounsaturated fat (g) 2, Polyunsaturated fat (g) 2, fiber (g) 3, sugar (g) 3, pro. (g) 4, vit. A (IU) 4762, vit. C (mg) 60, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 20, sodium (mg) 375, Potassium (mg) 180, calcium (mg) 91, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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