Small Batch Artichoke Dip
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Makes: servings
Equipment
- bowls
- silicone spatula
- oxo cutting board
Ingredients
- 4 large artichoke hearts, canned in water about half a 15-ounce can
- ¾ cup finely grated parmesan cheese
- ½ cup mayonnaise preferably Best Foods brand
- 3 tablespoons finely chopped shallot about 1 shallot
- 1 teaspoon dijon mustard
- 1 teaspoon pepper
- chopped chives to garnish
Instructions
- Preheat oven to 300 degrees.
- Thoroughly dry artichoke hearts and roughly chop.
- Mix everything together in a medium bowl and transfer to a small oven-safe dish.
- Bake until the edges are lightly browned and bubbly, about 25 minutes.
- Garnish with chives and serve!
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Notes
- This post may contain affiliate links.
Nutrition
Calories: 326kcal | Carbohydrates: 5g | Protein: 8g | Fat: 30g | Saturated Fat: 7g | Cholesterol: 28mg | Sodium: 643mg | Potassium: 48mg | Fiber: 1g | Sugar: 2g | Vitamin A: 610IU | Vitamin C: 10mg | Calcium: 219mg | Iron: 1mg