Witches Brew Artichoke Dip
It has been suggested to just go ahead and make a double batch, because it is just that good and there is never enough. Roasted garlic is best. I use an entire bulb. Let dip rest to firm up, about 20 minutes. 1 cup heaping single batch fits in a 10 inch pie plate very nicely.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 can artichoke hearts chopped very fine
- 1 cup mozzarella grated cheese
- 1 cup parmesan grated cheese
- 5 cloves garlic chopped very fine or crushed
- 1 cup mayonnaise or a little less
- Carbohydrate 18.9374500043113 g
- Cholesterol 21.0000000177524 mg
- Fat 19.9392500166872 g
- Fiber 6.23925010179585 g
- Protein 4.41990000030433 g
- Saturated Fat 3.04588250253605 g
- Serving Size 1 1 Serving (178g)
- Sodium 584.542500404247 mg
- Sugar 12.6981999025154 g
- Trans Fat 16.7998375141512 g
- Calories 262 calories
Combine all ingredients. Place in shallow casserole dish and bake for 25 minutes at 325 degrees. Sprinkle top with some Parmesan cheese at the very end of baking. Dip is done when lightly browned. Let rest for 20 to 30 minutes before serving with taco chips.
