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Directions

4 servings

  1. Preheat oven to 400℉.
  2. Crumble 1 package Whisps, leaving the remaining bag for dipping.
  3. In a large bowl, stir together ¾ of crumbled Whisps, mayonnaise, yogurt, artichokes, ¾ cup Parmesan, garlic, green onions, parsley, salt, and pepper.
  4. Scrape mixture into a shallow baking dish.
  5. Top with remaining crumbled Whisps and ¼ cup parmesan.
  6. Bake 20-25 minutes until top is browned and dip is hot and bubbly.
  7. Serve warm dip with remaining Whisps, celery, cucumber, and red bell peppers.

Ingredients

  • 2 packages Parmesan Whisps, divided
  • 1 cup mayonnaise
  • ½ cup plain whole milk Greek yogurt
  • 1 can artichoke hearts, drained and chopped
  • 1 cup grated Parmesan cheese, divided
  • 3 garlic cloves, minced
  • 3 green onions, chopped
  • ¼ cup chopped parsley
  • 1 teaspoon fine sea salt
  • ½ teaspoon black pepper
  • 4 celery stalks, halved
  • 1 cucumber, sliced diagonally
  • 2 red bell peppers, seeded and sliced
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