Tomato and Artichoke Dip
Recipe from
Better Homes and Gardens
Scoop up rich, cheesy bites of this sour cream dip with breadsticks.
Servings:
Makes 12 servings
Prep Time:
20 mins
Total Time:
40 mins
Ingredients
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1/2 cupoil-pack dried tomatoessee savings
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1 14-ouncecan artichoke hearts, drained and choppedsee savings
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1 8-ouncepackage shredded Swiss cheese (2 cups)see savings
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1/2 cupdairy sour creamsee savings
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1/4 cupmayonnaise or salad dressingsee savings
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1 teaspoonbottled minced garlicsee savings
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2 tablespoonsgrated Parmesan cheesesee savings
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Breadsticks or crackerssee savings
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Directions
1.
Drain tomatoes on paper towels to remove excess oil; snip tomatoes. Combine snipped tomatoes, artichoke hearts, Swiss cheese, sour cream, mayonnaise or salad dressing, and garlic in a medium mixing bowl. Transfer to an 8-inch quiche dish or a shallow casserole. Sprinkle with Parmesan cheese.
2.
Bake in a 350 degree F oven for 20 to 25 minutes or until Swiss cheese is melted and mixture is heated through. Serve with breadsticks or crackers. Makes 12 servings (about 2-1/4 cups).
Nutrition information
Per serving: Calories 234, Total Fat 16 g, Saturated Fat 6 g, Cholesterol 24 mg, Sodium 364 mg, Carbohydrate 15 g, Fiber 2 g, Protein 8 g. Daily Values: Vitamin A 7%, Vitamin C 9%, Calcium 24%, Iron 8%.
Percent Daily Values are based on a 2,000 calorie diet
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