Name: Baked Artichoke and Asiago Dip
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 3/4 cups full-fat mayonnaise; 1 Tbsp Dijon mustard; 4 garlic cloves, (minced); 1/2 tsp salt; 1/4 tsp red pepper flakes; 2 (14 oz/398 mL) cans artichoke hearts, (drained and roughly chopped); 1 1/2 cups grated Asiago (or Parmesan) cheese; toasted bread or crackers, for serving

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This hot and cheesy baked artichoke dip is a crowd favourite, thanks to the rich flavours of Dijon mustard, garlic and Asiago cheese.

Baked Artichoke and Asiago Dip

This hot and cheesy Baked Artichoke and Asiago Dip is sure to be a crowd favourite!

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Course: Appetizer

Preparation: Baked

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

Author: Renée Kohlman

Ingredients

1 3/4 cups full-fat mayonnaise
1 Tbsp Dijon mustard
4 garlic cloves, minced
1/2 tsp salt
1/4 tsp red pepper flakes
2 (14 oz/398 mL) cans artichoke hearts, drained and roughly chopped
1 1/2 cups grated Asiago (or Parmesan) cheese
toasted bread or crackers, for serving

Imperial – Metric

Instructions

Preheat the oven to 375 ºF (190 ºF). Lightly grease a 10-inch cast iron skillet or baking dish.
In a large bowl, mix together the mayonnaise, mustard, garlic, salt, and red pepper flakes.
Add the artichokes and Asiago to the mixing bowl. Stir well to combine.
Scrape the mixture evenly into the skillet and bake for about 30-35 minutes, until the dip is bubbling and browned. Let cool for 5 minutes before serving.
Serve the dip with toasted bread and crackers.

Nutrition Facts

Baked Artichoke and Asiago Dip

Serving Size

2 Tbsp

Amount per Serving

Calories

% Daily Value*

Fat

Saturated Fat

1.5

Cholesterol

Sodium

220

Potassium

Carbohydrates

Fiber

Sugar

Protein

* Percent Daily Values are based on a 2000 calorie diet.