Hot Artichoke Dip with Green Chiles Recipe

Recipesfull introduces to you: Popular Recipes. (Hot Artichoke Dip with Green Chiles Recipe). Green chile peppers and garlic spice up this easy and delicious hot dip. It's great to serve while your guests are enjoying wine and waiting on the main course. It goes very well with tortilla chips.

Brief

Prep 5 mins

Cook: 30 mins

Total: 35 mins

Servings: 32

Yield: 4 cups

Hot Artichoke Dip with Green Chiles Recipe

Ingredients

½ (16 ounce) jar creamy salad dressing

1 clove garlic

minced

1 cup grated Parmesan cheese

1 (4 ounce) can chopped green chile peppers

1 (14 ounce) can marinated artichoke hearts

drained and chopped

3 green onions

chopped

1 tomato

chopped

Appetizer and Snack

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

In a medium bowl mix the creamy salad dressing garlic Parmesan cheese green chile peppers and artichoke hearts.

Step 3

Transfer the mixture to a small baking dish. Bake uncovered in the preheated oven 30 minutes or until bubbly and lightly brown. Garnish with green onions and tomato.

Nutritional Information

Hot Artichoke Dip with Green Chiles Recipe

Servings Per Recipe:32

Calories: 47.4

% Daily Value *

Protein: 1.7g 4%

Carbohydrates: 2.8g 1%

Dietary Fiber: 0.6g 2%

Sugars: 1.2g

Fat: 3.4g 5%

Saturated Fat: 0.8g 4%

Cholesterol: 5.1mg 2%

Vitamin A Iu: 85.1IU 2%

Niacin Equivalents: 0.3mg 3%

Vitamin C: 5.8mg 10%

Folate: 2.1mcg 1%

Calcium: 36.5mg 4%

Iron: 0.1mg

Magnesium: 2.4mg 1%

Potassium: 23.8mg 1%

Sodium: 193.5mg 8%

Calories From Fat: 30.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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