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
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
-
Step1Heat 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.
-
Step2In small bowl, mix remaining 1/2 cup cheese and the bread crumbs; sprinkle over artichoke mixture.
-
Step3Bake 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
1/2Tips from the
Pillsbury Kitchens
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