Hot Tomato Artichoke Dip
1 can (28 oz/796ml) diced tomatoes, well drained
1 can (14 oz/398 ml) artichoke hearts, drained and finely chopped
1 cup light mayonnaise
1 cup freshly grated Parmesan cheese
1⁄2 cup shredded sharp cheddar cheese
2 tbspHerb & Garlic Dip Mix
2 tbsp3 Onion Dip Mix
3 tbsp dry breadcrumbs
1 cup diced green or red bell pepper
- 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.
Per serving (2 tbsp): Calories 40, Fat 3 g (Saturated 1 g, Trans 0 g), Cholesterol 5 mg, Sodium 160 mg, Carbohydrate 2 g (Fibre 0 g, Sugars 1 g), Protein 2 g.
Serve with crackers or thinly sliced French bread.