This dip can be made 1 day ahead of time, stored in the fridge and reheated.
Artichoke Dip
This dip can be made 1 day ahead of time, stored in the fridge and reheated.
Servings
5 Servings
Ingredients
- 2 cans artichoke hearts not marinated, cut into pieces
- ¾ cup low-fat mayonnaise
- 1 cup Parmesan cheese grated
- Garlic powder to taste
Instructions
- Preheat oven to 350°F.
- Combine all ingredients in a bowl. Spoon into a small casserole dish or pie pan.
- Bake at 350°F for 25 minutes or until golden brown on top. Serve warm.
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