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Gorgonzola-Artichoke Dip

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Gorgonzola-Artichoke Dip
  • Prep 15 min
  • Total 40 min
  • Ingredients 6
  • Servings 16
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Gorgonzola and Parmesan cheeses mixed with cream cheese invite artichoke hearts to the party in this dip served warm with crackers or baquette slices.
Updated Aug 27, 2008

Ingredients

  • 5 slices packaged precooked bacon
  • 1 can (14 oz) artichoke hearts, well drained, chopped
  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup crumbled Gorgonzola cheese (2 oz)
  • 1/2 cup shredded Parmesan cheese (2 oz)
  • 2 teaspoons lemon juice

Steps

  • 1
    Heat oven to 350°F. Spray 8-inch quiche dish, or 8- or 9-inch glass pie plate with cooking spray. Chop 3 slices of the bacon; place in medium bowl. Reserve remaining bacon for garnish. To bacon in bowl, stir in remaining ingredients. Spread mixture in dish.
  • 2
    Bake 10 minutes. Stir dip; bake 10 to 15 minutes longer or until dip is bubbly around edges.
  • 3
    Chop reserved bacon; sprinkle on top of dip. Serve warm dip with petite toasts, assorted crackers or baguette slices.

Tips from the Pillsbury Kitchens

  • tip 1
    Use blue-veined cheese in place of the Gorgonzola. Look for Danish blue, Roquefort or Stilton.

Nutrition Information

100 Calories, 7g Total Fat, 4g Protein, 3g Total Carbohydrate, 0g Sugars

Nutrition Facts

Serving Size: 1 Serving (2 tablespoons)
Calories
100
Calories from Fat
70
Total Fat
7g
11%
Saturated Fat
4 1/2g
23%
Trans Fat
0g
Cholesterol
20mg
7%
Sodium
230mg
9%
Potassium
90mg
3%
Total Carbohydrate
3g
1%
Dietary Fiber
2g
7%
Sugars
0g
Protein
4g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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