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Pepper Jack-Artichoke Dip

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By Pillsbury Kitchens
Updated May 7, 2009
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Artichoke hearts and pepper Jack cheese lend a sophisticated palate to this quickly prepared dip served hot from the oven.

Pepper Jack-Artichoke Dip

  • Prep Time 15 min
  • Total 30 min
  • Ingredients 7
  • Servings 28
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Ingredients

  • 2 cans (14 oz each) quartered artichoke hearts, drained, chopped
  • 1 cup mayonnaise
  • 10 oz pepper Jack cheese, shredded (2 1/2 cups)
  • 1/4 cup Progresso™ Italian-style bread crumbs
  • Red bell pepper, chopped, if desired
  • Chopped parsley
  • 8 oz melba toast rounds (about 64)

Instructions

  • Step 
    1
    Heat oven to 400°F. In medium bowl, mix artichokes, mayonnaise and 2 cups of the cheese. Spread mixture in ungreased 13x9-inch (3-quart) glass baking dish.
  • Step 
    2
    In small bowl, mix remaining 1/2 cup cheese and the bread crumbs; sprinkle over artichoke mixture.
  • Step 
    3
    Bake 10 to 12 minutes or until thoroughly heated. Garnish with red bell pepper and parsley. Serve dip with melba toast rounds.

Nutrition

120 Calories
8g Total Fat
4g Protein
9g Total Carbohydrate
0g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
120
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
2g
11%
Trans Fat
0g
Cholesterol
10mg
4%
Sodium
220mg
9%
Potassium
95mg
3%
Total Carbohydrate
9g
3%
Dietary Fiber
1g
6%
Sugars
0g
Protein
4g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
1/2 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 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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