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Asiago artichoke dip in a cast iron pan.

Asiago Artichoke Dip

Lisa
Update your traditional artichoke dip with this flavor packed Asiago Artichoke dip!
4.78 from 9 votes
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Appetizers
Cuisine American
Servings 12 servings
Calories 241 kcal

Ingredients
  

  • 1 cup sour cream
  • 1 cup mayo
  • 2 teaspoons fresh minced garlic
  • 14 ounce small artichoke hearts drained and diced
  • ½ cup diced sun dried tomatoes NOT oil-packed
  • 1 bunch thin sliced green onions
  • ⅔ cup grated Asiago cheese
  • 3 tablespoons grated Parmesan divided

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Instructions
 

  • Preheat oven to 350.
  • Mix the sour cream, mayo, artichoke hearts, sun-dried tomatoes, garlic, green onions, asiago cheese and 1 tablespoon of the parmesan cheese together in a bowl.
    1 cup mayo, 1 bunch thin sliced green onions, 2 teaspoons fresh minced garlic, 14 ounce small artichoke hearts, ⅔ cup grated Asiago cheese, ½ cup diced sun dried tomatoes, 1 cup sour cream
  • Spread into a baking dish or cast iron pan and sprinkle the remaining 2 tablespoons of Parmesan cheese on top. Bake for 30 minutes or until dip is bubbly and golden brown.

Notes

  • Drain the artichokes well. Extra liquid thins the dip.
  • Use dry-packed sun-dried tomatoes, not oil-packed.
  • Adapted from Cooking Light

Nutrition

Serving: 4ouncesCalories: 241kcalCarbohydrates: 6gProtein: 4gFat: 23gSaturated Fat: 6gPolyunsaturated Fat: 9gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 24mgSodium: 366mgPotassium: 197mgFiber: 1gSugar: 3gVitamin A: 567IUVitamin C: 9mgCalcium: 111mgIron: 1mg

Nutrition info not guaranteed to be accurate.

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