Artichoke Dip in a Cup
Artichoke Dip in a Cup
By Kathy Oaks
Prep time:
Cook time:
Yield: 12 Dip Cups
Serving size: 12
Calories per serving: 409
Ingredients:
Cook time:
Yield: 12 Dip Cups
Serving size: 12
Calories per serving: 409
24 Rhodes Dinner Rolls
1 can artichoke hearts drained and sliced
1/2 cup mayonnaise
1/2 cup sour cream
1 cup Parmesan cheese
3 green onions
1 (8-ounce) package cream cheese
4 cloves crushed garlic
salt
pepper
Directions:
Make artichoke dip by mixing together artichoke hearts, mayo, sour cream, green onions, and cream cheese. Combine two Rhodes dinner rolls together and roll out to a 5-inch round circle. Spray muffin tin with non-stick cooking spray. Place dough into the muffin tin to form a cup shape and fill with artichoke dip. Brush dough with olive oil. Top with parmesan cheese. Bake at 350 degrees for 20-25 minutes until bubbly. Serve with chips.
