Hot Lemon Artichoke Dip Recipe

5 1 2
Hot Lemon Artichoke Dip Recipe
Hot Lemon Artichoke Dip Recipe photo by Taste of Home
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Hot Lemon Artichoke Dip Recipe

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5 1 2
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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.
MAKES:
9 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
9 servings
TOTAL TIME:
Prep/Total Time: 15 min.

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

Nutritional Facts

1/4 cup: 229 calories, 20g fat (8g saturated fat), 37mg cholesterol, 384mg sodium, 4g carbohydrate (1g sugars, 0 fiber), 8g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Hot Lemon Artichoke Dip in Quick Cooking September/October 2005, p7

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jseastedt User ID: 1767050 78488
Reviewed Nov. 21, 2012

"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."

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