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Parmesan & Artichoke Dip Canister
$12.49
Our Sofi Award winning rich and tasy dip is now in a new large format, recyclable canister with reclosable lid.
Makes 5 recipes.
75 g (2.6 oz)
Our Sofi Award winning rich and tasy dip is now in a new large format, recyclable canister with reclosable lid.
This new large format is to replace our dip jars. The card canisters are aluminium foil lined for freshness, and the dips come in a sealed protective pouch to prevent moisture. Canister Dimensions: 11 cm H x 8.3 D
Makes 5 recipes.
75 g (2.6 oz)
Storage should be in cool (< 21 C or 70 F), dry (< 60% r.h.) area to provide a maximum shelf life without appreciable loss of flavor or functional characteristics.
Ingredients:
dehydrated vegetables (onion, garlic, leek, red bell pepper), spices, sea salt, mustard, corn starch, cheese flavor (maltodextrin, whey solids(milk), natural parmesan cheese flavor, salt), lemon peel, citric acid.
Contains: mustard, milk
Prepared in Canada
dehydrated vegetables (onion, garlic, leek, red bell pepper), spices, sea salt, mustard, corn starch, cheese flavor (maltodextrin, whey solids(milk), natural parmesan cheese flavor, salt), lemon peel, citric acid.
Contains: mustard, milk
Prepared in Canada
What you Need:
- 30 ml (2 tbsp) Parmesan & Artichoke Dip mix
- 125 ml (1/2 cup/4 oz) cream cheese, softened
- 125 ml (1/2 cup) freshly grated Parmesan cheese
- 125 ml (1/2 cup) real mayonnaise
- 1 can (398 ml/14 oz) artichoke hearts, drained and chopped
What to do:
In a bowl, combine all ingredients (reserving 30 ml/2 tbsp Parmesan). Transfer to a heat-proof dish. Top with remaining Parmesan cheese. Bake at 350˚F (180˚C), for 15 to 20 minutes, or until cheese is golden on top.
- 30 ml (2 tbsp) Parmesan & Artichoke Dip mix
- 125 ml (1/2 cup/4 oz) cream cheese, softened
- 125 ml (1/2 cup) freshly grated Parmesan cheese
- 125 ml (1/2 cup) real mayonnaise
- 1 can (398 ml/14 oz) artichoke hearts, drained and chopped
What to do:
In a bowl, combine all ingredients (reserving 30 ml/2 tbsp Parmesan). Transfer to a heat-proof dish. Top with remaining Parmesan cheese. Bake at 350˚F (180˚C), for 15 to 20 minutes, or until cheese is golden on top.