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