Artichoke Dip

This decadent dip, loaded with creamy cheeses and savory artichoke hearts, is served with crunchy Belgian endive.

Artichoke Dip

Prep Time: 15 mins Cook Time: 40 mins Yield: 4 cups

Serving Size: 1⁄2 cup

Ingredients

2 TB. unsalted butter, at room temperature 8 oz. (225g) cream cheese, at room temperature 1⁄2 cup mayonnaise 1⁄2 cup sour cream 1 cup canned artichoke hearts, drained 1 cup shredded provolone 1⁄4 tsp. granulated garlic 1⁄4 tsp. crushed red pepper flakes (optional) 1⁄8 tsp. freshly ground black pepper 1⁄4 cup grated Parmesan 2 to 3 heads Belgian endive 1 Preheat the oven to 350°F (180°C). Using a hand mixer, beat unsalted butter and cream cheese until well blended.

2Mix in mayonnaise, sour cream, artichoke hearts, provolone, granulated garlic, crushed red pepper flakes (if using), and black pepper.

3Transfer mixture to a small oven-proof pan or baking dish.

4Sprinkle Parmesan over top. Bake for 30 to 40 minutes, or until cheese is golden brown and bubbly. Let cool for 5 minutes.

5Trim ends off Belgian endive heads and separate into leaves. Serve leaves alongside hot dip.

Variation: To make Artichoke and Crab Dip, add 1 cup cooked crab meat to mixture instead of shredded provolone, and use 1⁄2 teaspoon paprika instead of crushed red pepper flakes.

Look for unmarinated artichoke hearts. A marinade will add extra sugar and unwelcome spice to this dip.

Nutrition per Serving

Fat 81% Protein 13% Net Carb 6% Ratio 1.9:1 Calories 343

Fat 31g

Protein 11g

Total Carbohydrate 11g

Dietary Fiber 6g

Net Carbohydrate 5g