Hot Cheesy Artichoke Dip with Sweet Pepper Scoopers

There’s always a need for a good appetizer to whip together for when you’re having company come over.  This is an old recipe my family has been making for years, but ever so slightly adjusted by me to try to make it more healthy.


This dip comes together fast then bakes its way to deliciousness in about 25 minutes.  While it can be served with any variety of chip, crostini, bread, or cracker, I chose to pair it with halved sweet peppers to help get you to that full vegetable serving for the day.  Carrots or celery are also a good choice if sweet peppers are not appealing or available to you.  Let’s be honest, the Cheesy Artichoke Dip is the superstar of this recipe.  Any vehicle to get it from the dish to your mouth will do the job.

I thought about posting the nutrition information for this recipe, but after I put it all together, it was a little depressing (mostly because of the fat and sodium content).  Be forewarned, this isn’t the healthiest of artichoke dips (note the mayo and cheese) but that’s what makes this dip oh so delicious.  This will just have to be one of those times where you try to exercise some will power and portion control.  If shared among six friends equally, it’s just over 200 calories per person.

1 can artichoke hearts in water
1 can diced green chilies
½ cup mayo
1 tsp garlic powder
1 cup parmesan cheese


Roughly chop the artichoke hearts.  In an oven safe dish, combine chopped artichoke hearts with the diced green chilies, mayo, garlic power and half of the parmesan cheese.  Mix until combined.  Smooth and sprinkle the other half of the parmesan cheese on top.

Bake at 350 for 25 minutes until cheese has melted, and the dip is bubbling on the edges.  Cool for 5 minutes and serve.

Tell me what you think of my take on artichoke dip.



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