Artichoke Dill Dip – We serve this with those fancy Keebler crackers. It would serve up well with any cracker though. Some like it served with veggies. Quite a dip.
Native to the western and central Mediterranean and North Africa, the artichoke was domesticated and carried to the eastern Mediterranean in ancient times, though it was then valued for its young leaves rather than the immature flower heads.
Try some of our other Dip recipes
Artichoke Dill Dip
We serve this with those fancy Keebler crackers. It would serve up well with any cracker though. Some like it served with veggies. Quite a dip.
Print
Pin
Servings: 32 servings
Calories: 315kcal
Ingredients
- 2 cans (14.5 oz cans) artichoke hearts, drained and chopped
- 1 cup grated parmesan cheese
- 1 cup mayonnaise
- 1 tsp garlic powder
- 1/4 tsp Worcestershire sauce
- 1 tsp dill weed
Instructions
- Preheat oven 350 degrees
- Spray 1 quart casserole dish with cooking spray.
- Combine all ingredients n pour into a casserole dish.
- Place mixture into casserole dish
- Bake for 20-25 minutes
Nutrition
Serving: 2tbsp | Calories: 315kcal | Carbohydrates: 6g | Protein: 12g | Fat: 26g | Sodium: 728mg | Potassium: 101mg | Sugar: 2g | Vitamin A: 1080IU | Vitamin C: 8.1mg | Calcium: 294mg | Iron: 0.6mg
