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Serves: 6 to 8
Two 14-ounce cans artichoke hearts, drained, and finely chopped
1 cup corn kernels (fresh from two ears, or canned/frozen)
1 cup mayonnaise
2 cups freshly shredded Parmesan cheese
1 teaspoon paprika
¼ teaspoon cayenne pepper
¼ teaspoon salt
1. Preheat the oven to 350 degrees F.
2. Mix all ingredients together in a medium mixing bowl. Pour the dip into an 8 x 8-inch casserole dish, or one to two large ramekins. (If you have any extra filling, it will keep for a while in the fridge; you can make the mix up to three 3 days in advance).
3. Bake in the oven for 25 to 30 minutes until the top is golden brown. Serve alongside blue corn tortilla chips.
Nutrition score per serving:
317 calories, 26g fat, 11g carbs, 10g protein
One bite and every single guest will get on board the gluten-free train
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