Sun-Dried Tomato and Artichoke Dip

Sun-Dried Tomato and Artichoke Dip 150 Image by: Sun-Dried Tomato and Artichoke Dip 150 Author: Canadian Living

This is a perennial party pleaser, one that's easy to make with pantry staples. Serve with a variety of crackers, pita chips and vegetables.

  • Portion size 750 servings
  • Credits : Canadian Living Magazine: November 2009

Ingredients

  • 1 can (14 oz/398 mL) artichoke heart
  • 1 pkg cream cheese cubed and softened
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped drained oil packed sun dried tomatoes
  • 1 clove garlic minced
  • 1/4 teaspoon pepper
  • 2 tablespoons chopped green onions

Method

Drain artichoke hearts; pat dry and chop. Add to 1-1/2-quart (1.5 L) slow cooker along with cream cheese, sour cream, mayonnaise, Parmesan, sun-dried tomatoes, garlic and pepper; stir to combine.

Cover and cook on low, stirring twice, until blended and hot, about 2 hours. Sprinkle with green onion.

Nutritional facts Per 2 tbsp (25 mL) : about

  • Sodium 88 mg
  • Protein 2 g
  • Calories 89.0
  • Total fat 8 g
  • Cholesterol 16 mg
  • Saturated fat 4 g
  • Total carbohydrate 2 g

%RDI

  • Iron 2.0
  • Fibre 0.0
  • Folate 4.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 5.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Sun-Dried Tomato and Artichoke Dip

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