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Artichoke Parmesan Dip

Ingredients

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream you may use fat free
  • 1 1/4 cup shredded parmesan
  • 1 13 ounce can artichoke hearts cut into small pieces
  • 1 can Pillsbury jumbo biscuits (any brand will work)
  • 2 tbsp melted butter or oil for the top of the biscuits

Instructions

  1. Preheat oven to 375 degrees

  2. Cut artichoke hearts into small pieces.

  3. In a large bowl, combine the mayonnaise, sour cream, artichoke hearts and shredded cheese. Stir until well combined. Set aside.

  4. Cut each biscuit in half. Roll each biscuit half into a ball, using the palm of your hands, and place along the edge of the skillet. Spoon the dip into the center and spread out with a spatula so that it touches the edge of the biscuits.

  5. Brush the biscuits with melted butter or oil and sprinkle with oregano or any seasoning of your liking. Bake for about 20 to 25 minutes or until golden brown and bubbly. Serve warm.