Hot baked artichoke dip with mozzarella, provolone, parmesan, monteray jack ...topped with fresh basil, chopped tomato and feta cheese crumbles.
Preheat oven to 350 degrees. Cook artichoke hearts (according to directions) drain, set aside. In a medium size bowl, combine cheese. Peel garlic cloves and use a small cheese grater to grate garlic into bowl, making a paste out of it, into cheese mix. Dice artichoke hearts and add to bowl. Add salt, pepper and mayonaise. Mix thoroughly and spread evenly into baking dish. Bake for 25 minutes or until top is lightly golden and bubbling.
Slice bread into one inch slices on a cooking sheet. Brush 1/4 cup melted butter, broil 3 minutes.
Chop tomato and fresh basil. Once done, remove from oven, let sit 5 minutes, garnish with tomato, basil and crumbled feta. Serve warm.
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|Serving Size: 1 Serving (548g)|
|Recipe Makes: 8|
|Calories from Fat: 325 (49%)|
|Amt Per Serving||% DV|
|Total Fat 36.1g||48 %|
|Saturated Fat 17.2g||86 %|
|Monounsaturated Fat 9.2g|
|Polyunsanturated Fat 7.2g|
|Cholesterol 77.1mg||24 %|
|Sodium 1249.2mg||43 %|
|Potassium 1135.3mg||30 %|
|Total Carbohydrate 62.9g||19 %|
|Dietary Fiber 16.3g||65 %|
|Sugars, other 46.6g|
|Protein 28.7g||41 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 658
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