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Hot Lemon Artichoke Dip Recipe

Hot Lemon Artichoke Dip Recipe photo by Taste of Home

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“I found this recipe more than 15 years ago, and it has been requested every time I’ve been invited to a party,” writes Robin Klawinski of Eagle, Idaho. Since this dip is heated in the microwave instead of the oven, it can be ready to serve guests in mere minutes.

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Hot Lemon Artichoke Dip Recipe

Prep/Total Time: 15 min.

Yield: 9 Servings

15 15

Ingredients

1/2 cup sour cream
1/2 cup mayonnaise
6 ounces brick cheese, shredded
1 can (14 ounces) artichoke hearts, rinsed, drained and coarsely chopped
1/2 cup grated Parmesan cheese
1/2 teaspoon grated lemon peel
1/8 teaspoon garlic powder
1/8 teaspoon white pepper
1 tablespoon minced fresh parsley
Crackers and fresh vegetables

Directions

In a 1-qt. microwave-safe serving bowl, combine the sour cream and mayonnaise. Microwave, uncovered, on high for 1-2 minutes or until bubbly, stirring occasionally.
Stir in the brick cheese, artichokes, Parmesan cheese, lemon peel, garlic powder and pepper. Microwave on high for 3 minutes or until cheese is melted, stirring several times. Stir in parsley. Serve warm with crackers and vegetables. Yield: 2-1/3 cups.

Editor's Note: Reduced-fat or fat-free mayonnaise is not recommended for this recipe. It was tested in a 1,100-watt microwave.

Nutritional Facts 1 serving (1/4 cup) equals 229 calories, 20 g fat (8 g saturated fat), 37 mg cholesterol, 384 mg sodium, 4 g carbohydrate, trace fiber, 8 g protein.

Originally published as Hot Lemon Artichoke Dip in Quick Cooking September/October 2005, p7

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Hot Lemon Artichoke Dip

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(1-1) of 1 reviews

Reviewed on Nov. 21, 2012 by jseastedt

This is delicious! I have shared the recipe with many as it is always a favorite. Although it says to not use low-fat products, I use lowfat mayonnaise and sour cream and it is still wonderful. Be sure to use fresh lemon peel as it is so flavorful.