Artichoke & Tomato Dip

This dip is good hot, cold, or room temperature. Serve it with tortilla chips or pita wedges and be sure to get a few bites, because it doesn't last long at the party!

Recipe Overview

Servings: 8
Preparation Time: 10 minutes
Cook Time: 25 minutes


1(14.5 ounce) can artichoke hearts, drained and chopped
1 1/2cups grated Parmesan cheese
1cup fat free mayonnaise
1(14.5 ounce) can Red Gold® Diced Tomatoes, drained or 1 (14.5 ounce) can Red Gold® Petite Diced Tomatoes, drained
1cup sliced green onions
Pita bread triangles


  • Preheat oven to 350o F. Combine the artichoke hearts, cheese and mayonnaise in a bowl and mix well. Spoon into 9-inch pie plate.
  • Bake for 20 to 25 minutes or until lightly browned. Sprinkle with RED GOLD® DICED TOMATOES and onion.
  • May prepare 1 day in advance and store, covered, in the refrigerator. Bake just before serving

Nutritional facts per serving

Calories: 140 Fiber: 1g
Fats: 4g Protein: 7g
Trans Fat: 0g Vitamin A: 4%
Cholesterol: 10mg Vitamin C: 6%
Sodium: 630mg Calcium: 15%
Carbohydrate: 18g Iron: 8%

Cooking Hint:

To store green onion, cut the roots and trim the green tops to fit into a jar.  Rinse and dry completely. Cover and store in the jar in the refrigerator.  The green onions will keep for weeks and won't get soft.

Special Diets

Low Fat