Artichoke Dip II
Yield
4 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
artichoke hearts
unmarinated |
*
|
| 4 | ounces |
green chili peppers
|
|
| 1 | cup |
mayonnaise
|
|
| 1 | cup |
Parmesan cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
artichoke hearts
unmarinated |
*
|
| 115.6 | ml/g |
green chili peppers
|
|
| 237 | ml |
mayonnaise
|
|
| 237 | ml |
Parmesan cheese
|
|
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.
