Opens in new window
Trisha's Warm Feta Dip With Artichokes
-
Prep time
mins -
Marinate time
mins -
Cooking Time
mins -
Serves
-
Makes
-
Brew time
mins -
Chill time
mins -
Wait time
mins -
Freeze time
mins -
Total time
mins -
Difficulty
-
Oven time
mins
A Trisha Yearwood Recipe
Ingredients
- 1 can (14 oz.) artichoke hearts, drained and finely chopped
- 5 ounces feta cheese, crumbled
- 3/4 cup Hellmann's® or Best Foods® Real Mayonnaise
- 1/2 cup grated Parmesan cheese
- 1 jar (2 oz.) pimientos, drained and chopped
- 2 tsp. minced garlic
- Pita chips or Melba toast
Nutritional information
Amount per serving
Calories230
Calories from Fat180
Total Fat20g
Saturated Fat6g
Trans Fat0g
Cholesterol30mg
Sodium440mg
Total Carbs8g
Dietary Fiber4g
Sugars2g
Protein6g
Calcium15%
Iron4%
Vitamin C15%
Vitamin A6%
Method
- 1 Preheat oven to 350°.
- 2 In a medium bowl, stir together all ingredients except pita chips and Melba toast until thoroughly combined. Transfer mixture to a small casserole or glass pie plate.
- 3 Bake uncovered, 25 minutes or until lightly browned. To serve, place the dish on a larger platter and surround with pita chips or Melba toast.