Pepper Jack-Artichoke Dip

Artichoke hearts and pepper Jack cheese lend a sophisticated palate to this quickly prepared dip served hot from the oven.

  • prep time 15 min
  • total time 30 min
  • ingredients 7
  • servings 28

Ingredients

2
cans (14 oz each) quartered artichoke hearts, drained, chopped
1
cup mayonnaise
10
oz pepper Jack cheese, shredded (2 1/2 cups)
1/4
cup Progresso® Italian-style bread crumbs
Red bell pepper, chopped, if desired
Chopped parsley
8
oz melba toast rounds (about 64)
  • 1 Heat oven to 400°F. In medium bowl, mix artichokes, mayonnaise and 2 cups of the cheese. Spread mixture in ungreased 13x9-inch (3-quart) glass baking dish.
  • 2 In small bowl, mix remaining 1/2 cup cheese and the bread crumbs; sprinkle over artichoke mixture.
  • 3 Bake 10 to 12 minutes or until thoroughly heated. Garnish with red bell pepper and parsley. Serve dip with melba toast rounds.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    120
    (
    Calories from Fat
    70),
    % Daily Value
    Total Fat
    8g
    8%
    (Saturated Fat
    2g,
    2%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    10mg
    10%;
    Sodium
    220mg
    220%;
    Total Carbohydrate
    9g
    9%
    (Dietary Fiber
    1g
    1%
      Sugars
    0g
    0%
    ),
    Protein
    4g
    4%
    ;
    % Daily Value*:
    Vitamin A
    2%;
    Vitamin C
    0%;
    Calcium
    6%;
    Iron
    4%;
    Exchanges:
    1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
    Carbohydrate Choices:
    1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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