Cheesy Baked Artichoke Dip

by Mindi Cherry on July 25, 2011

Recipe: Cheesy Baked Artichoke Dip

Summary: Lawry’s Seasoning gives this warm appetizer just the right “punch”.  We prepared this dish as part of a meal that was entirely gluten-free.  Adjust the crackers or “dipping items” to your liking!

Ingredients

  • 1/2 cup grated parmesan cheese (about 2 ounces)
  • 1/4 cup plus 2 tablespoons mayonnaise
  • 1/4 cup plus 2 tablespoons sour cream
  • 2 tsp. Lawry’s Season Salt pinch of salt 2 12-ounce can artichoke hearts packed in water, well drained, chopped into 1/4-inch pieces
  • 1/4 teaspoon paprika
  • 1 cup Mexican cheese blend
  • French-bread baguette slices, toasted or Gluten Free chips, unsalted crackers or chips or celery for dipping

Directions

  1. Whisk 1/2 cup grated parmesan cheese, mayonnaise, sour cream, and Lawry’s seasoning in medium bowl to blend.
  2. Stir in chopped artichoke hearts. Transfer mixture to 3-cup ramekin.
  3. Sprinkle dip with 2 tablespoons grated Mexican cheese and paprika.
  4. Preheat oven to 375 degrees F.
  5. Bake dip until heated through, about 25 minutes (about 35 minutes if chilled).
  6. Preheat broiler.
  7. Broil until cheese melts, about 2-3 minutes.
  8. Serve warm with unsalted and/or Gluten-free crackers

Cooking time (duration): 15

Diet (other): Gluten free

Number of servings (yield): 12

Meal type: hors d’oerves

My rating: 4 stars:  ★★★★☆ 1 review(s)

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August 25, 2011 at 1:19 am

{ 3 comments… read them below or add one }

Jeannie Cekala July 25, 2011 at 6:46 pm

This looks absolutely yummy!! Thanks for the GF series, Mindi! :D

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Beth July 26, 2011 at 12:00 am

Your ingredient list says Italian cheese but the directions say Mexican cheese, just an fyi. ;)

Reply

Mindi Cherry July 26, 2011 at 12:40 pm

thanks for catching that Beth! The original recipe called for Italian cheese, but we were out, so we used Mexican and it was still great! Will fix that now!

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