Love artichoke dip? This recipe gives you the dip and dippers together in one appetizer. My friends can’t get enough of the yummy baked bread cups and creamy filling. —Nikkole Vanyo, West Fargo, North Dakota
Ingredients
- 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
- 1/2 cup grated Parmesan cheese
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons canned chopped green chilies
- 1 garlic clove, minced
- 1 loaf (1 pound) frozen bread dough, thawed
- 1 cup shredded part-skim mozzarella cheese
- Thinly sliced green onions
Directions
- Preheat oven to 350°. In a large bowl, combine the first six ingredients; set aside.
- Shape dough into twenty-four 1-in. balls. With floured fingers, press onto the bottoms and 1/2 in. up the sides of greased muffin cups.
- Fill cups with tablespoonfuls of artichoke mixture; sprinkle with mozzarella cheese. Bake until golden brown, 18-22 minutes. Garnish with sliced green onions. Serve warm.
Hetal Vasavada
With a background in recipe development and a passion for storytelling, Hetal creates approachable yet innovative recipes.
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