Dip, Artichoke with Variations+++++K
This is one of those dishes that if you take anywhere you will be handing out the recipe. My favorite version is when you add the spinach alone or along with the smoked salmon. The addition of the crab alone and or the shrimp is really good and classy also.
- Preparing Time: 15 minutes
- Total Time: 1 hour and 10 minutes
- Served Person: 12
white meat free
tree nut free
nut free
gluten free
red meat free
contains fish
shellfish free
contains dairy
contains eggs
pescatarian
- 1 cup sour cream
- 1 cup mayonnaise
- 1 8oz pkg. cream cheese softened
- 4-6 green onions chopped
- 1 can artichoke hearts or bottoms chopped (i prefer bottoms)
- 1 pkg. shredded parmesan cheese
- 1/2 yellow onion chopped and sweated
- optional additions
- 1 can crabmeat or 1/2 lb of fresh
- 1 can shrimpmeat or 1/2 lb fresh or frozen
- 1 can green chilies hot or mild minced
- 1 pkg. frozen chopped spinach drained and squeezed
- 4 ounces smoked salmon chopped
- Carbohydrate 2.7404583352881 g
- Cholesterol 27.2535036123234 mg
- Fat 9.38970017046397 g
- Fiber 0.0979166691671006 g
- Protein 6.32153530153204 g
- Saturated Fat 2.32077187974743 g
- Serving Size 1 1 Serving (48g)
- Sodium 170.296502400064 mg
- Sugar 2.642541666121 g
- Trans Fat 5.79703220320315 g
- Calories 121 calories
Mix all ingredients, including optional items, in a large bowl until well combined. Bake in one 1 qt. or two 1/2 qt. oven proof baking dishes at 375 degrees for 40 to 60 minutes until bubbling around the edges and a nice golden brown. Serve hot, warm or room temp. with sturdy crackers or you could make some crostinis out of a thin baget by slicing it on an angle about 1/4 inch thick, place on a baking sheet, sprinkle with olive oil and bake at 350 degrees for about 15 minutes turning once until dry and crisp.
