Ingredients:
8 Ounces Of Progresso Imported Artichoke Hearts
8 Ounces Of Fresh Cut Pineapple
8 Ounces Of Fresh Grated Parmesan Cheese
8 Ounces Of Philadelphia Cream Cheese
8 Ounces Of Hellmann's Mayonnaise
2 Tablespoons Of Szeged Sweet Hungarian Paprika
1 Teaspoon Of Fine Table Salt
1 Teaspoon Of Ground Black Pepper
1 Tablespoon Of Kikkoman Sweet And Sour Sauce
Information:
Serving Size 6
264 Calories Per Serving
12 Grams Of Fat
Cooking Directions:
Ok folks, this is a pretty easy recipe to whip up. To start you will first want to preheat your oven to 350 degrees Fahrenheit, or roughly 175 degrees Celsius. Next take out a food processor and plug it in. Add into the food processor the artichoke hearts, pineapple, grated parmesan cheese, cream cheese, mayonnaise, paprika, salt, pepper, and sweet and sour sauce. Pulse the food processor until you have a smooth and consistent artichoke dip, that is slightly on the creamy side. Next take out a casserole dish, and grease it with butter or extra virgin olive oil. Once done there, start spooning into the dish all of the artichoke dip. Do make sure to scrape the sides of the food processor, as you do not want to waste any of these fabulous ingredients. Once all of the artichoke dip is in the casserole dish, level it off with a smooth to an even thickness, and then slide it into the oven to bake for roughly half an hour. When the cheese in the artichoke dip begins to slightly bubble and turn golden, take out your casserole dish, and let it cool down for ten minutes before serving. Serve it with a sliced warmed French baguette, or try Pringles Sour Cream & Onion Potato Chips for dipping. I served this at a summer BBQ party along with a some cold premium Rogue Mocha Porter. It was a huge hit.
