Trisha's Warm Feta Dip With Artichokes

Trisha’s Warm Feta Dip With Artichokes

Preparation Time15 mins Cooking Time25 mins Makes 1 1/3 cups

A Trisha Yearwood Recipe

Nutritional Information

Calories

230 (Per 2 Tbsp.)

Calories from Fat

180 (Per 2 Tbsp.)

Total Fat

20g (Per 2 Tbsp.)

Saturated Fat

6g (Per 2 Tbsp.)

Cholesterol

30mg (Per 2 Tbsp.)

Sodium

440mg (Per 2 Tbsp.)

Total Carbs

8g (Per 2 Tbsp.)

Dietary Fiber

4g (Per 2 Tbsp.)

Sugars

2g (Per 2 Tbsp.)

Protein

6g (Per 2 Tbsp.)

Calcium

15% (Per 2 Tbsp.)

Iron

4% (Per 2 Tbsp.)

Vitamin C

15% (Per 2 Tbsp.)

Vitamin A

6% (Per 2 Tbsp.)

Ingredients List
  1. 1 can (14 oz.) artichoke hearts, drained and finely chopped
  2. 5 ounces feta cheese, crumbled
  3. 3/4 cup Hellmann's® or Best Foods® Real Mayonnaise
  4. 1/2 cup grated Parmesan cheese
  5. 1 jar (2 oz.) pimientos, drained and chopped
  6. 2 tsp. minced garlic
  7. Pita chips or Melba toast

Directions

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1. Preheat oven to 350°.

2. In a medium bowl, stir together all ingredients except pita chips and Melba toast until thoroughly combined. Transfer mixture to a small casserole or glass pie plate.

3. Bake uncovered, 25 minutes or until lightly browned. To serve, place the dish on a larger platter and surround with pita chips or Melba toast.