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    You are in: Home / Recipes / Artichoke and Cheese Dip Recipe
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    Artichoke and Cheese Dip

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    20 mins

    45 mins

    SteelerSue's Note:

    This is one of those recipes that I got from a friend who got it from a friend who got it from a friend. It has no spinach unlike many artichoke dips. When we bring treats to work, if I don't bring this, everyone is very unhappy. While it is most certainly NOT lo-cal, it is scrumptious and a nice treat. I always make it in a 9 x 13 but you can cut the recipe in half and put in a 9 x 9 pan. I usually serve it with a thin cracker like Wheat Thins. I hope you enjoy!

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    Ingredients:

    Serves: 14-16

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      All ingredients, except mayo, should be at room temperature. If you are using a new jar of mayo it can be at room temperature.
    2. 2
      Drain the artichokes and chop into 1/2 inch pieces.
    3. 3
      Cube the cream cheese into 1 inch pieces.
    4. 4
      Put all ingredients into a large bowl and with a large spoon, I think wooden is best, mix and mix until everything is well blended together.
    5. 5
      Spread evenly into a 9 x 13 pan.
    6. 6
      Bake at 350º for about 45 minutes until golden brown and bubbly all over.
    7. 7
      Serve with crackers or whatever you want.

    Ratings & Reviews:

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    Nutritional Facts for Artichoke and Cheese Dip

    Serving Size: 1 (138 g)

    Servings Per Recipe: 14

    Amount Per Serving
    % Daily Value
    Calories 399.2
     
    Calories from Fat 284
    71%
    Total Fat 31.6 g
    48%
    Saturated Fat 14.3 g
    71%
    Cholesterol 71.3 mg
    23%
    Sodium 841.8 mg
    35%
    Total Carbohydrate 17.0 g
    5%
    Dietary Fiber 3.3 g
    13%
    Sugars 3.3 g
    13%
    Protein 14.4 g
    28%

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