Artichoke Spread
I serve this often and always get rave reviews. Everyone who tries it wants the recipe.
- Preparing Time: 20 minutes
- Total Time: 45 minutes
- Served Person: 8
vegetarian
bake
dip
appetizers
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 cup mayonnaise
- 4 cloves garlic minced
- 1 cup parmesan grated
- 1 can (12 oz) artichoke hearts 14 0z, drained and chopped
- 4 pepperoncini seeds removed and chopped
- 2 tablespoons green onions sliced optional
- 2 tablespoons tomatoes chopped optional
- Carbohydrate 10.6509343821509 g
- Cholesterol 16.6000000318866 mg
- Fat 12.9438984541895 g
- Fiber 0.428093748329805 g
- Protein 4.75263594876506 g
- Saturated Fat 3.20782688121475 g
- Serving Size 1 1 Serving (68g)
- Sodium 368.378906869679 mg
- Sugar 10.2228406338211 g
- Trans Fat 0.644722969635409 g
- Calories 173 calories
Preheat oven to 350(F). Mix all ingredients except onion and tomato until well blended. Spoon into shallow baking dish or 9" pie plate. Bake at 350F for 20 to 25 minutes or until lightly brown. Do not overcook as it will become oily. Sprinkle with onion and tomato. Serve with sliced baguette.
