Ingredients for Asiago And Artichoke Dip
- 8 ounces cream cheese
- 4 ounces shredded Asiago cheese
- 2 cloves garlic, minced
- 14 ounces artichoke hearts, drained and gently squeezed dry
- 1/2 cup chopped roasted red peppers
- 1/2 cup chopped fresh mushrooms
- 1/4 cup chopped green onions
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How to Make Asiago And Artichoke Dip
- Preheat oven to 350°F (175°C).
- In a food processor, combine 8 ounces of cream cheese, 4 ounces of shredded Asiago cheese, and 2 cloves of minced garlic.
- Process until smooth and creamy, scraping down the sides as needed.
- Drain 14 ounces of artichoke hearts, squeezing gently to remove excess water.
- Add the artichoke hearts, 1/2 cup chopped roasted red peppers, 1/2 cup chopped mushrooms, and 1/4 cup chopped green onions to the food processor.
- Pulse until finely chopped and all ingredients are well combined. Do not over-process.
- Transfer the mixture to an oven-safe shallow baking dish or pie plate.
- Cover with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15 minutes, or until heated through and lightly browned on top.
- Serve immediately with toasted pita bread, French bread, or crackers.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
8g
Fat
41g
Carbs
3g
