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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (140g) Recipe makes 12 servings |
||
| Calories 336 | ||
| Calories from Fat 257 | (76%) | |
| Amount Per Serving | %DV | |
| Total Fat 28.6g | 43% | |
| Saturated Fat 14.7g | 73% | |
| Monounsaturated Fat 8.0g | ||
| Polyunsaturated Fat 4.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 69mg | 23% | |
| Sodium 617mg | 25% | |
| Potassium 203mg | 5% | |
| Total Carbohydrate 10.6g | 3% | |
| Dietary Fiber 1.7g | 6% | |
| Sugars 1.8g | ||
| Protein 11.1g | 22% | |
Ingredients
- 1 cup sour cream
- 2 (8 ounce) packages cream cheese, softened
- 1 cup mayonnaise
- 2 cups parmesan cheese, shredded
- 1 (13 ounce) can artichoke hearts, drained and chopped
- 2 teaspoons garlic salt
- dried dill weed
Directions
1
Preheat oven to 350 degrees.2
Mix all ingredients, except dill weed, in mixer.3
Place in 8 x 8 baking dish or similar.4
Sprinkle with dill weed.5
Bake 30 - 40 minutes.6
Enjoy.
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