Hot Artichoke Dip With Sun-Dried Tomatoes

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8-inch baking dish.

2. In a medium bowl, mix together the Parmesan cheese, mayonnaise, and garlic powder. Stir in the artichokes, green onions, and sun-dried tomatoes. Mix well, and transfer to the prepared baking dish.

3. Bake in a preheated oven until lightly browned, about 25 minutes. Sprinkle with paprika, and serve.

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Nutrient	Quantity
Total fats	97.2205 g
Protein	34.0831 g
Carbohydrates	37.3327 g
Energy	1158.682 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.8078 g
Water	172.9275 g
Aspartic acid	0.1616 g
Calcium, Ca	656.881 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0007 g
Lutein + zeaxanthin	601.312 g
Fiber, total dietary	1.5452 g
Fatty acids, total saturated 22:0	0.1623 g
Carotene, beta	1047.576 g
Niacin	0.5914 mg
Vitamin A, RAE	138.409 g
Arginine	0.1313 g
Riboflavin	0.0848 mg
Tocopherol, beta	0.008 mg
Fatty acids, total polyunsaturated 15:0	0.0118 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0133 g
Fatty acids, total saturated 20:1	0.3513 g
Glutamic acid	0.2648 g
Sodium, Na	2784.149 mg
Fatty acids, total saturated 16:1 undifferentiated	1.1681 g
Total lipid (fat)	97.2205 g
Manganese, Mn	0.1236 mg
Fructose	0.4183 g
Proline	0.1003 g
Fatty acids, total saturated 16:0	11.2438 g
Fatty acids, total saturated 8:0	0.0448 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0052 g
Sucrose	0.1014 g
Choline, total	38.928 mg
Sugars, total	2.8823 g
Serine	0.0369 g
Fatty acids, total saturated 10:0	0.1022 g
Fatty acids, total saturated 18:0	2.3387 g
Vitamin B-6	0.2139 mg
Selenium, Se	41.0118 g
Ash	10.3374 g
Fatty acids, total saturated 18:1 undifferentiated	68.2247 g
Pantothenic acid	0.3444 mg
Phenylalanine	0.0373 g
Copper, Cu	0.1169 mg
Betaine	0.3524 mg
Thiamin	0.0968 mg
Retinol	42.8 g
Methionine	0.0103 g
Iron, Fe	4.8374 mg
Carbohydrate, by difference	37.3327 g
Phosphorus, P	624.156 mg
Folate, total	28.209 g
Tocopherol, gamma	0.0814 mg
Fatty acids, total saturated 4:0	0.1296 g
Alanine	0.0373 g
Cholesterol	92.56 mg
Valine	0.0449 g
Fatty acids, total saturated 18:2 undifferentiated	8.8443 g
Glycine	0.0409 g
Carotene, alpha	31.235 g
Glucose (dextrose)	0.2595 g
Fatty acids, total saturated 14:0	0.4439 g
Zinc, Zn	2.7945 mg
Isoleucine	0.0324 g
Tocopherol, delta	0.0058 mg
Fatty acids, total saturated 12:0	0.114 g
Fatty acids, total polyunsaturated	9.6527 g
Fatty acids, total saturated 14:1	0.0002 g
Tocotrienol, gamma	0.0021 mg
Leucine	0.0537 g
Tocotrienol, alpha	0.0908 mg
Vitamin A, IU	2040.492 IU
Folate, DFE	28.209 g
Tryptophan	0.0074 g
Vitamin C, total ascorbic acid	6.9309 mg
Phytosterols	4.273 mg
Fatty acids, total polyunsaturated 16:1 c	0.0002 g
Galactose	0.0044 g
Fatty acids, total polyunsaturated 18:1 c	0.0424 g
Fatty acids, total saturated 20:0	0.1521 g
Fatty acids, total saturated 6:0	0.0768 g
Tyrosine	0.0272 g
Vitamin B-12	1.1584 g
Vitamin K (phylloquinone)	147.7918 g
Fatty acids, total saturated	15.02 g
Histidine	0.0181 g
Fatty acids, total monounsaturated	69.7461 g
Threonine	0.0296 g
Folate, food	28.209 g
Fatty acids, total polyunsaturated 17:0	0.0465 g
Fatty acids, total polyunsaturated 24:0	0.0559 g
Cryptoxanthin, beta	149.238 g
Vitamin E (alpha-tocopherol)	5.9136 mg
Magnesium, Mg	47.291 mg
Lysine	0.0496 g
Potassium, K	706.323 mg
Fatty acids, total polyunsaturated 24:1 c	0.0003 g
Cystine	0.0167 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic powder	1 teaspoon	10.261	2.2546	0.0226
Parmesan cheese	1 cup	296	32	4
Mayonnaise	1 cup	837.52	0	92.8
Paprika	1 teaspoon	6.486	1.2418	0.2965
Tomato	2 tablespoons	5.175	1.1475	0.045
Green Onion	2 tablespoons	3.24	0.6888	0.0564
artichoke heart out	1 can	0	0	0