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Fernanda Ulloa

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Recipe of Artichoke Dip with Parmesan
Recipe

Artichoke Dip with Parmesan

15 mins
Low
140
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Delicious artichoke dip with baked parmesan cheese, ideal for meetings. I love preparing it, the taste it has is very rich.
Learn more about Fernanda Ulloa

Ingredients

10 portions
  • 1 can artichoke hearts or bottoms
  • 1 package cream cheese
  • 1/2 cups parmesan cheese, of grated kraft boat
  • 1/2 teaspoons mustard
  • 4 tablespoons light mayonnaise
  • 1/4 teaspoons chicken bouillon
  • 3 tablespoons parmesan cheese, fresh grated

Preparation

Remove the bottom of the bottoms and chop very fine.
Mix the Philadelphia cheese with the mayonnaise, the parmesan of kraft, the mustard and the consome until it is well incorporated.
Add the chopped artichoke bottoms and mix with a spoon so that you do not beat.
Put this mixture in a small bowl for onion soup that can be put in the oven and sprinkle with fresh Parmesan cheese.
Put in the oven until the Parmesan is browned. And remove from the oven and serve hot with tostitos.

PRESENTATION

The bowl is placed in the middle of an extended dish and garnished with tostitos.

TIPS

The parmesan cheese for the mixture can be the one of kraft boat and fresh parmesan for the best flavor.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (2)
Tanya Aviles
19/01/2019 18:19:07
La voy a preparar se ve deliciosa
Ivonne Casillas
03/05/2017 10:41:26
Me parece que queda delicioso,lo voy a probar,gracias por compartir

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