Total Time
40mins
Prep 15 mins
Cook 25 mins

This is a recipe I found in BHG magazine. It is so simple, refreshing and recognizable for most people! It is basically a hot artichoke dip recipe with tomatoes and basil added. You can leave the crust out and just mix all the ingredients and bake and serve as a dip for a lower carb option. Great light summer fair! I haved served it as a main dish and cut smaller slivers as an appetizer. It works well for brunch menus to. Enjoy!

Ingredients Nutrition

Directions

  1. Press pie crust into a pie pan or quiche dish. Sprinkle 1/2 of the mozzarella cheese over the crust.
  2. In a bowl mix the artichokes, tomatoes, basil, mayo, parmesan and the rest of the mozzarella cheese.
  3. Pour into your prepared pie crust and bake at 350 degrees for 25 min or until browned and bubbly. Let sit for 10 minutes before cutting.

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