Artichoke Dip II
Submitted by rbkehr
Hot baked artichoke dip with green chiles, Parmesan, and mayonnaise. Just four ingredients, 30 minutes, and a bag of tostada chips. Game day gold.
YIELD
4 servingsPREP
15 minCOOK
30 minREADY
45 minFour ingredients. Thirty minutes. One crowd-pleasing dip that never lets you down.
Artichoke hearts, green chiles, mayo, and Parmesan get mixed together and baked until hot and bubbly. The green chiles bring a mild, smoky warmth that pairs with the tangy artichokes like they were born to be together.
Scoop it up with tostada chips while it’s still bubbling from the oven.
Kitchen Tips
- Use unmarinated artichoke hearts. Marinated ones will make the dip oily
- Cut the green chiles into small pieces so every chip gets some heat
- Let it cool for just a couple of minutes before serving. Straight from the oven it’s volcanic
Ingredients
Directions
Drain artichoke hearts and break apart. Cut up green chiles. Mix all ingredients together. Bake at 350℉ (180℃) for 30 minutes. Serve with tostada chips.
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