Pregnancy Friendly Cold Artichoke Dip
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Learn more →Ingredients
8 servings
- 8 oz cream cheese, softened
- ½ cup mayonnaise
Ingredient noteStore-bought mayonnaise and mayo-based sauces are made with pasteurized eggs, so they are generally fine during pregnancy.
- ½ cup sour cream
- 1 can (14 oz) artichoke hearts, drained and roughly chopped
- ½ cup grated parmesan cheese
- 2 cloves garlic, minced
- 1 tbsp fresh lemon juice
- ½ tsp onion powder
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ tsp crushed red pepper flakes (optional)
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
- crackers or sliced vegetables, for serving (optional)
Instructions
- 1
In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer on medium speed until smooth and free of lumps, about 1–2 minutes.
- 2
Add the mayonnaise, sour cream, Parmesan, garlic, lemon juice, onion powder, salt, black pepper, and red pepper flakes, if using. Beat on low speed until fully combined and uniform, about 1 minute.
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