s Hot Artichoke Dip s   



Yields: 15 Servings

Ingredients

10 Ounces refrigerated bread dough
12 Ounces marinated artichoke hearts
10 Ounces frozen chopped spinach thawed and drained
1 Clove garlic pressed
1/2 cup sour cream
1/2 cup mayonnaise
3/4 cup grated parmesan cheese


 
Instructions
 Preheat oven to 375F.

Spray VALTROMPIA BREAD TUBE with a vegetable oil spray. Place bread dough in tube and bake 50 minutes. Let cool before thinly slicing with SERRATED BREAD KNIFE.

Preheat oven to 375F.

Drain and coarsely chop artichoke hearts with FOOD CHOPPER. Mix artichoke hearts with remaining ingredients in BATTER BOWL. Spoon into MINI-BAKER. Bake 20-25 minutes or until heated through. Serve with VALTROMPIA bread, or for a healthier choice, fresh vegetables.

Per Serving (excluding unknown items): 112 Calories; 10g Fat (78.7% calories from fat); 3g Protein; 3g Carbohydrate; 1g Dietary Fiber; 9mg Cholesterol; 207mg Sodium. Exchanges: 0 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat.

This recipe published with BigOven, and can be imported instantly by BigOven users viewing this page. Download your free trial at www.bigoven.com.

The Pampered Chef Favorites II, 1994, p. 12

Cuisine :       

Main Ingredient :  

New Page 1


 

Nutrition Facts
Serving Size: 1 serving
Servings Per Recipe: 15
Amount Per Serving
Calories:  0
Calories from fat: n/a

% Daily Value*
Total Fat   0g 0%
     Saturated Fat  0g 0%
Cholesterol   0mg 0%
Sodium   0mg 0%
Total Carbo    0g 0%
     Dietary Fiber   0g 0%
     Sugars    0g  
Protein   0g  
Vitamin A       0% Vitamin C     0%
Calcium         0% Iron      0%
*Percent Daily Values are based on a 2,000 calorie diet.  Your daily values may be higher or lower depending upon your caloric intake.

Note:  The numbers in this chart are derived directly from data entered by you, the user.  Their accuracy critically depends upon proper linking of ingredient items to USDA ingredient elements.  Use at your own risk; we take no responsibility for their accuracy.  Consumers with medical issues should always consult a licensed nutritionist.