Artichoke Chili Cheese Dip
"A spicy, creamy dip that is good on chips, crackers and bread. If you don't want to heat up the house with the oven, you can microwave this (cover, microwave on high for about 3 minutes, then stir again; if it isn't quite hot enough, continue to microwave in 30-second increments until it's piping hot). The shredded cheese melts best when you grate it off the block. This dip is best enjoyed HOT."
Original recipe yields 6-8 servings
Ingredients
Nutritional
- Serving Size: 1 (72.1 g)
- Calories 164.9
- Total Fat - 10.4 g
- Saturated Fat - 6.6 g
- Cholesterol - 31.7 mg
- Sodium - 473.1 mg
- Total Carbohydrate - 2.3 g
- Dietary Fiber - 0.5 g
- Sugars - 0.8 g
- Protein - 15.7 g
- Calcium - 516.4 mg
- Iron - 0.2 mg
- Vitamin C - 1.2 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 350°F.
Step 2
In a small bowl, combine all of the ingredients (except the chips, crackers and/or bread), then transfer to a small baking dish.
Step 3
Bake for 20 minutes or until the dip is hot all the way through.
Step 4
Serve immediately, with chips, crackers and/or bread slices.
Tips & Variations
No special items needed.
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