Ingredients:
14 Ounces Of Canned Drained Reese Artichoke Hearts
8 Ounces Of Softened Philadelphia Cream Cheese
1/4 Cup Of Skim Milk
1 Cup Of Grated Real Parmesan Cheese
1 Cup Of Grated Mozzarella Cheese
1 Cup Of Grated Monterey Jack Cheese
1 Cup Of Grated White Medium Cheddar
4 Tablespoons Of Hellmann's Mayonnaise
1/2 Teaspoon Of Ground Black Pepper
1/2 Teaspoon Of Fine Table Salt
4 Tablespoons Of Walden Farms Ranch Salad Dressing
1 Pinch Of McCormick California Style Onion Powder
3 Tablespoons Of Italiana Basil Flavored Extra Virgin Olive Oil
Information:
Serving Size 6
402 Calories Per Serving
19 Grams Of Fat
Cooking Directions:
Get ready for the ultimate cheesy artichoke dip. To prepare this wonderful recipe, you will first want to preheat your oven to 350 degrees Fahrenheit, or 175 degrees Celsius. Next take out a large casserole dish, and grease it with the extra virgin olive oil. Next take out a food processor, and plug it in. Add into the food processor the artichoke hearts, cream cheese, skim milk, parmesan cheese, mozzarella cheese, Monterey Jack cheese, white medium cheddar, mayonnaise, black pepper, salt, and the ranch salad dressing. Hit the pulse button on the food processor several times, until you have a smooth and even dip mixture. Next take out a large spoon, and transfer all of the artichoke dip into the casserole dish. Make sure to scrape the sides of the processor, as you do not want to waste any of this cheesy dip. Once your dip is in the casserole dish, slide it into the oven, and bake it for roughly half an hour, or until the cheese starts to bubble a little, and the surface of the dip turns golden. Finally pull the artichoke dip out to cool for ten minutes before serving. For dipping serve the dip with a large bag of Doritos Cool Ranch Flavored Tortilla Chips, or a box of Ritz Low Sodium Crackers. We hope you have enjoyed this recipe, please do check out all of our other artichoke dip recipes.
