Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Bread | 1 slice (30g) white | 79 |
| Egg | 1 large egg (50g) | 78 |
| Artichoke | 1 medium (128g) | 60 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 16 ounce marinated artichoke hearts, drained and coarsely chopped
- 4 ounce mozzarella cheese, shredded
- ½ cup Parmesan cheese, freshly grated
- ½ cup mayonnaise
- 1 garlic clove, minced
- ½ cup fresh bread crumbs
- ½ teaspoon paprika, sweet Hungarian
- 2 teaspoon olive oil
- baguette slices
- breadsticks
- crackers
Directions
Preheat Oven to 325°F
Lightly oil a 1-quart slow-cooker crockery Insert.
In medium bowl, combine the artichoke hearts, mozzarella and Parmesan cheeses, mayonnaise, and garlic.
Spread evenly in the prepared crockery insert.
Sprinkle the top with bread crumbs and paprika, then drizzle with the oil.
Bake until the top is crusty and golden brown, about 30 minutes.
Transfer crockery Insert to the slow cooker, set on low (200°F). The slow cooker will keep the dip at proper serving temperature for up to 4 hours.
Serve with baguette slices, breadsticks, or crackers
May be prepared a day or two in advance up to this point and refrigerated.
Allow 5 or 10 minutes more in the oven.
Category:Dip Recipes
Category:Artichoke Recipes
Category:Mozzarella Recipes
Category:Parmesan cheese Recipes