-
1
Preheat oven to 350u00b0 .
-
2
In 1-quart casserole, combine all ingredients. Bake uncovered 25 minutes or until heated through. Serve with your favorite dippers.
-
3
VARIATIONS:
-
4
For a Spinach & Artichoke Dip, add 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry.
-
5
For a Seafood Artichoke Dip, add 1 can (6 oz.) crabmeat, drained and flaked.
-
6
For an Italian Artichoke Dip, add 1/2 cup shredded mozzarella cheese and 1/4 cup drained and chopped sun-dried tomatoes.
-
7
For a Roasted Red Pepper Artichoke Dip, add 1/2 cup shredded mozzarella cheese and 1/2 cup drained and chopped roasted red peppers.
-
8
For a Mexican Artichoke Dip, omit Parmesan cheese and add 1 can (4 oz.) diced green chilies undrained, 1 cup shredded Monterey Jack cheese, 1/4 cup chopped cilantro, 1/2 teaspoon ground cumin and hot pepper sauce to taste.
-
9
Also terrific with Hellmann's(R) or Best Foods(R) Real Mayonnaise, Hellmann's(R) or Best Foods(R) Canola Cholesterol Free Mayonnaise or Hellmann's(R) or Best Foods(R) Low Fat Mayonnaise Dressing.
-
10
Calories 60, Calories From Fat 45, Saturated Fat 1g, Trans Fat 0g, Total Fat 5g, Cholesterol 5mg, Sodium 220mg, Total Carbohydrate 3g, Sugars 1g, Dietary Fiber 1g, Protein 2g, Vitamin A 2%, Vitamin C 4%, Calcium 6%, Iron 2%
