Hot Artichoke-Pimento Dip Recipe

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Brief

Prep 15 mins

Cook: 30 mins

Additional: 1hr

Total: 1hr45 mins

Servings: 40

Yield: 5 cups

Hot Artichoke-Pimento Dip Recipe

Ingredients

2 (8 ounce) cans artichoke hearts

drained and chopped

2 (4 ounce) cans green chile peppers

drained and chopped

1 (4 ounce) jar pimento peppers

drained and chopped

1 ½ cups mayonnaise

½ (8 ounce) package shredded Monterey Jack cheese

½ cup grated Parmesan cheese

divided

Appetizer and Snack

Directions

Step 1

In an oven safe bowl combine artichoke hearts chile peppers pimento peppers mayonnaise Monterey Jack cheese and almost all of the Parmesan cheese; sprinkle remaining Parmesan cheese on top. Refrigerate for 1 hour.

Step 2

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

Step 3

Bake in preheated oven for 30 minutes or until lightly browned.

Nutritional Information

Hot Artichoke-Pimento Dip Recipe

Servings Per Recipe:40

Calories: 81.8

% Daily Value *

Protein: 1.6g 3%

Carbohydrates: 1.9g 1%

Dietary Fiber: 0.5g 2%

Sugars: 0.4g

Fat: 7.7g 12%

Saturated Fat: 1.7g 8%

Cholesterol: 6.5mg 2%

Vitamin A Iu: 203.8IU 4%

Niacin Equivalents: 0.3mg 2%

Vitamin B6: 0.1mg 4%

Vitamin C: 7.6mg 13%

Folate: 1.7mcg

Calcium: 33.1mg 3%

Iron: 0.1mg 1%

Magnesium: 2.2mg 1%

Potassium: 19.4mg 1%

Sodium: 211.2mg 8%

Calories From Fat: 69.3

*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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