Rich and Creamy Hot Artichoke DipFrugal Allergy Mom
A deliciously addictive dip that you just can't get enough!
Ingredients: 250 g cream cheese 1 cup mayo 420 g (14 ounce) can of artichoke, drained and roughly chopped 1/2 cup grated Parmesan cheese 1/2 tbsp of dried dill 1 to 2 cloves of garlic, finely minced 1 sprig of green onion, chopped (optional)
Instructions: 1. Preheat oven to 400 degrees F.
2. In an oven safe bowl, combine all ingredients until thoroughly mixed. Bake for 25 to 30 minutes until bubbly. Let it cool for 3 to 5 minutes before serving. Serve hot.
Make Ahead: This dip can be made a day or two ahead and refrigerated until ready to bake. You will need to add an extra 5 to 10 minutes to the baking time if baking straight out of the refrigerator.
Special ingredients:no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no seeds, no beans / legumes / pulses, no dried / ground spices, no meat / poultry, no alcohol, no grains
Just right for...:Great for kids, Elegant evenings, Crowds/parties, Comfort food, Quick & easy, 5 or fewer ingredients, One-pot meal, Thanksgiving, Fall favorites, Winter favorites
Top 8 allergens?:gluten-free, fish-free, shellfish-free, nut-free, peanut-free
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