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Recettes et astuces offertes par la marque Teflon™

3-Cheese Artichoke Bake

Servings: 1 (9-inch round baking pan)

Dip it. Spread it. Top it. It's creamy and rich enough for pasta, chicken, steak, burgers. Spread on roasted potato wedges or French fries. Aged Swiss such as Gruyere or Emmenthaler will add a stronger flavor if desired. 

Baked artichoke in a pan on a table.
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3-Cheese Artichoke Bake

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Ingredients

  • ½ cup sour cream
  • ¼ cup mayonnaise
  • 3 ounces cream cheese, room temp
  • ¼ cup creamy-thick ranch-style dressing
  • ½ teaspoon hot pepper sauce, optional
  • 1 teaspoon dry garlic granules
  • ½ cup dry-packed sun-dried tomatoes
  • 1 (14-ounce) can un-marinated artichoke hearts, drained well/finely chopped
  • 2 cups shredded Swiss cheese
  • ¼ cup grated Parmesan cheese, plus more for topping
  • 2 tablespoons (more for sprinkles) chopped fresh parsley

Directions

  1. Preheat oven to 350º.
  2. In a large bowl, use rubber spatula to blend sour cream, mayo, cream cheese, ranch dressing, hot pepper sauce and garlic powder.
  3. Stir in the Swiss and ¼ cup of the Parmesan cheese.
  4. Stir in the tomatoes.
  5. Stir in artichokes.
  6. Transfer to a 9-inch round shallow baking pan with Teflon™ nonstick coatings.
  7. Sprinkle with Parmesan.
  8. Bake 25 minutes or until edges are lightly browned.
  9. Transfer to wire rack to cool to room temp and serve.