Hot Tomato and Artichoke Swiss Dip

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Something new in artichoke dips - sun-dried tomatoes and Swiss cheese give this classic dish a new twist. Serve it hot with crackers, baby carrots and slices of red and green sweet peppers.

Prep Time: 20 minutes
Total Time: 45 minutes
Servings: 26

Nutrition Facts

Ingredients

  • 15 sun dried tomato halves (about 3/4 cup)
  • 1 can (14 oz.) artichoke hearts, drained and finely chopped
  • 1 1/2 cups shredded reduced-fat Swiss cheese (6 oz.)
  • 2/3 cup reduced-fat sour cream
  • 1/2 cup sliced green onion
  • 2 tablespoons reduced-fat mayonnaise
  • 2 tablespoons grated parmesan cheese, divided
  • 2 cloves garlic, minced
  • 104 Keebler® Town House® Flatbread Crisps - Sea Salt and Olive Oil

Directions

1. In small microwave-safe bowl combine tomatoes and enough water to cover. Micro-cook on high about 2 minutes or until boiling. Let stand at room temperature for 10 minutes.

2. Meanwhile, in medium bowl combine artichoke hearts, Swiss cheese, sour cream, onions, mayonnaise, 1 tablespoon of the Parmesan cheese and garlic.

3. Drain tomatoes. Finely chop. Stir tomatoes into artichoke mixture. Spoon into 9-inch pie plate or shallow 1-quart casserole. Sprinkle with remaining 1 tablespoon Parmesan cheese. Bake, uncovered, at 350°F about 25 minutes or until heated through and golden brown. Serve warm with crackers.

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