Artichoke Canape | Midwest Living

Artichoke Canape

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Artichoke Canape

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  • Makes: 8 servings
  • Yield: 1-1/2 cups
  • Prep 15 mins
  • Bake 15 mins to 20 mins

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Ingredients

  • 1 14 - ounce can artichoke hearts, drained and coarsely chopped
  • 1/3 cup grated Romano or Parmesan cheese
  • 1/4 cup mayonnaise
  • 1/4 cup dairy sour cream
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried marjoram, crushed
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons grated Romano or Parmesan cheese
  • 1/8 teaspoon paprika
  • Crostini, toast points, assorted crackers or bagel chips

Directions

  1. In a medium bowl, combine artichokes, the 1/3 cup Romano cheese, the mayonnaise, sour cream, onion powder, garlic powder, marjoram and black pepper; mix well.
  2. Transfer artichoke mixture to an ungreased 9-inch pie plate. Sprinkle the top with the 2 tablespoons Romano cheese and paprika. Bake, uncovered, in a 350 degree F oven for 15 to 20 minutes or until bubbly around the edges. Serve warm with crostini, toast points, crackers or bagel chips. Makes 1-1/2 cups (eight 3-tablespoon servings).

Nutrition Facts

(Artichoke Canape)

Servings Per Recipe 8, cal. (kcal) 143, sugar (g) 1, pro. (g) 6, carb. (g) 3, Fat, total (g) 11, vit. C (mg) 1, vit. A (RE) 464, vit. A (IU) 98, Folate (µg) 8, sodium (mg) 403, fiber (g) 2, Potassium (mg) 27, calcium (mg) 202, sat. fat (g) 5, chol. (mg) 23, Polyunsaturated fat (g) 3, Monosaturated fat (g) 2, iron (mg) 1

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