Ingredients:
14 Ounces Of Canned Drained Reese Quartered Artichoke Hearts
1 Cup Of Kraft 100% Grated Parmesan Cheese
2 Tablespoons Of Fresh Diced Tomatoes
1/4 Cup Of Diced Green Bell Pepper
1 Minced Garlic Clove
2 Tablespoons Of Fresh Diced Green Onions
1 Cup Of Real French Mayonnaise
1 Teaspoon Of Fine Ground Table Salt
1/2 Teaspoon Of Coarse Ground Black Pepper
2 Tablespoons Of Consorzio Organic BBQ Sauce
2 Tablespoons Of Columela Extra Virgin Olive Oil From Spain
Information:
Serving Size 6
333 Calories Per Serving
16 Grams Of Fat
Cooking Directions:
Get ready for some absolutely delicious parmesan cheese artichoke dip. The first step in this wonderful recipe is you will 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 two tablespoons of extra virgin olive oil. Next take out a cutting board, and dice up the tomatoes, bell pepper, and green onions. Next take out a food processor, plug it in, and then add into it the artichoke hearts, parmesan cheese, half of the bell peppers, the garlic, mayonnaise, table salt, black pepper, and BBQ sauce. Proceed to pulse the food processor a couple of times, until you have a thick and chunky artichoke dip. Once you are done there, spoon all of the food processor contents into the casserole dish. Finally slide your casserole dish into the oven, and let it bake for roughly 15 minutes. Once 15 minutes has expired, evenly sprinkle onto the artichoke dip the tomatoes and onions. Next slide it back into the oven for five minutes, or until the cheese starts to slightly bubble. Let the artichoke dip cool down for 5 minutes before serving. For dipping serve with a bag of Sunchips Multigrain chips, or a box of Wheat Thins. I served this with a vintage bottle of Osprey's Dominion Vineyards Strawberry Wine, and it was an absolute hit.
