Recipe: Cheesy Baked Artichoke Dip
Summary: Lawry's Seasoning gives this warm appetizer just the right "punch". We prepared this dish as part of a meal that was entirely gluten-free. Adjust the crackers or "dipping items" to your liking!
Ingredients
- ½ cup grated parmesan cheese (about 2 ounces)
- ¼ cup plus 2 tablespoons mayonnaise
- ¼ cup plus 2 tablespoons sour cream
- 2 tsp. Lawry’s Season Salt pinch of salt 2 12-ounce can artichoke hearts packed in water, well drained, chopped into ¼-inch pieces
- ¼ teaspoon paprika
- 1 cup Mexican cheese blend
- French-bread baguette slices, toasted or Gluten Free chips, unsalted crackers or chips or celery for dipping
Directions
- Whisk ½ cup grated parmesan cheese, mayonnaise, sour cream, and Lawry’s seasoning in medium bowl to blend.
- Stir in chopped artichoke hearts. Transfer mixture to 3-cup ramekin.
- Sprinkle dip with 2 tablespoons grated Mexican cheese and paprika.
- Preheat oven to 375 degrees F.
- Bake dip until heated through, about 25 minutes (about 35 minutes if chilled).
- Preheat broiler.
- Broil until cheese melts, about 2-3 minutes.
- Serve warm with unsalted and/or Gluten-free crackers
Cooking time (duration): 15
Diet (other): Gluten free
Number of servings (yield): 12
Meal type: hors d'oerves
My rating:
Jeannie Cekala
This looks absolutely yummy!! Thanks for the GF series, Mindi! 😀
Beth
Your ingredient list says Italian cheese but the directions say Mexican cheese, just an fyi. 😉
Mindi Cherry
thanks for catching that Beth! The original recipe called for Italian cheese, but we were out, so we used Mexican and it was still great! Will fix that now!