Hot Tomato Artichoke Dip

Hot Tomato Artichoke Dip Hot Tomato Artichoke Dip
  • 10 min prep
  • 40-65 minutes
  • 40 calories
  • $0.30
  • Vegetarian

Ingredients


Makes: 5 1/2 C (1.375 L)
  • 1 can (28 oz/796ml) diced tomatoes, well drained
  • 1 can (14 oz/398 ml) artichoke hearts, drained and finely chopped
  • 1 C (250 ml) light mayonnaise
  • 1 C (250 ml) freshly grated Parmesan cheese
  • 1/2 C (125 ml) shredded sharp cheddar cheese
  • 2 Tbsp (30 ml) Sun-Kissed Tomato Dip Mix
  • 2 Tbsp (30 ml) 3 Onion Dip Mix
  • 2 tsp (10 ml) Poco Picante Salsa Mix
  • 3 Tbsp (45 ml) dry breadcrumbs
  • 1 C (250 ml) diced green or red bell pepper

Preparation


 
  • Preheat oven to 350° F (175° C).
  • Gently combine all ingredients and pour into a lightly buttered casserole dish. Do not over mix.
  • Bake for 30 – 40 minutes and serve.

Tip


 

Tip: For extra flavour, add 1 Tbsp (15 ml) Epicure Artichoke Dip Mix.Serve with crackers or thinly sliced French bread.

Nutritional Serving Size 2 Tbsp (30 ml)
Calories 40
Fat 3 g
Saturated Fat 1 g
Transfat 0 g
Cholesterol 5 mg
Sodium 160 mg
Carbohydrates 2 g
Fibre 0 g
Sugar 1 g
Protein 2 g

Shop this recipe...

Poco Picante Salsa Mix
$9.00
Sun-Kissed Tomato Dip Mix
$9.00
3 Onion Dip Mix
$9.00