Pregnancy Friendly Hot Artichoke Dip
Total time35 min
Prep time10 min
Cook time25 min
5.0(22)
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Learn more →Ingredients
8 servings
- 8 oz cream cheese, softened
- ½ cup sour cream
- ½ cup mayonnaise
Ingredient noteStore-bought mayonnaise and mayo-based sauces are made with pasteurized eggs, so they are generally fine during pregnancy.
- 1 can (14 oz) artichoke hearts, drained and roughly chopped
- 1 cup grated parmesan cheese, divided
- 2 cloves garlic, minced
- ½ tsp onion powder
- ¼ tsp crushed red pepper flakes (optional)
- ¼ tsp black pepper
- ¼ tsp salt
For serving
- crackers or sliced bread, for serving
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
In a medium mixing bowl, beat the cream cheese with a hand mixer or wooden spoon until smooth and lump-free. Add the sour cream, mayonnaise, garlic, onion powder, black pepper, salt, and red pepper flakes, if using, and stir until fully combined.
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