Artichoke Dip With Pumpernickel Bread
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Barbara1 | 1 | Servings | |
INGREDIENTS
| 1 | Artichoke hearts, 18 oz | |
| 1 | c | Sour cream |
| 1 | c | Mayonnaise |
| 1/2 | c | Soft goat cheese |
| 1/4 | c | Grated Parmesan cheese |
| Pumpernickel bread slices |
INSTRUCTIONS
Drain artichokes and chop coarsely. Combine artichoke hearts, sour cream, mayonnaise, goat cheese and Parmesan cheese. (Goat cheese can be substituted with additional Parmesan cheese.) Spread mixture into small baking dish. Bake at 350 degrees for 20 minutes. Cut bread into triangles. Arrange around dip and serve. Yield: 6 servings. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1667
Calories From Fat: 1159
Total Fat: 131.6g
Cholesterol: 202.7mg
Sodium: 2614.2mg
Potassium: 1781.7mg
Carbohydrates: 108.2g
Fiber: 21.4g
Sugar: 21.9g
Protein: 30.3g