Ingredients for Artichoke And Basil Dip
- 1 (14 ounce) can artichoke hearts, drained
- 1/2 cup packed fresh basil leaves
- Sour Cream
- 1/2 cup grated sharp cheddar cheese or parmesan cheese
- pinch salt and pepper
- 1/4 cup mayonnaise
- 2 tablespoons olive oil
- 1 clove garlic, minced
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How to Make Artichoke And Basil Dip
- Preheat your oven to 350°F (175°C).
- In a food processor, combine 1 (14-ounce) can artichoke hearts (drained), 1/2 cup packed fresh basil leaves, 1/2 cup grated sharp cheddar cheese (or parmesan), 1/4 cup mayonnaise, 2 tablespoons olive oil, 1 clove garlic (minced), and a pinch of salt and pepper.
- Process until smooth, scraping down the sides as needed. If you prefer a chunkier dip, pulse for a shorter time.
- Transfer the dip to an oven-safe dish. You can bake it for 5 minutes at 350°F (175°C) for a warm dip, or serve it immediately as is.
- Serve warm or cold with pita bread, crackers, or vegetables.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
7g
Fat
22g
Carbs
4g
