Kidney Friendly Artichoke Dip – a delicious recipe with frozen artichoke heart, mayonnaise, sour cream, cream cheese, garlic, hot sauce. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Preheat oven to 375u00b0 F.
2
Place artichoke hearts in a saucepan, cover with water and bring to a boil. Reduce heat to medium and cook for 6 minutes. Drain and rinse with cold water to cool.
3
Chop artichoke hearts.
4
In a medium bowl combine mayonnaise, sour cream, cream cheese, hot sauce and garlic. Transfer mixture to a baking dish.
5
Top with parmesean cheese. Place in oven and bake for 30 minutes or until bubbly on top.
6
Helpful hints.
7
If canned or jarred artichokes in water are used instead of frozen, look for the lowest sodium brand. Rinse well to help reduce sodium.
8
Try this dip on toasted slices of baguette, crisp celery or with your favorite low-sodium crackers.
9
Tabasco is one of the lowest sodium hot pepper sauces.
210
kcal
Calories
18
g
Fat
10
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup frozen artichoke heart, 1/4 cup mayonnaise, 1/4 cup sour cream, 2 tablespoons cream cheese, and more.
Yes, Kidney Friendly Artichoke Dip falls under the Vegetarian category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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