Artichoke-Chili Dip


Diced chiles, garlic, Parmesan cheese and artichoke hearts blend with tangy mayonnaise to make a perfect party dip. Try it with crusts of bread, crudités or as a sandwich spread. Artichoke Chile Dip 1 (14-ounce) can artichoke hearts, drained and chopped 1 cup freshly grated Parmesan cheese, divided use 3/4 cup sour cream 3/4 cup mayonnaise 1/2 (4-ounce) can ORTEGA® Diced Green Chiles 1 clove garlic, finely chopped


Preheat Oven To 350*F. Combine Artichokes, 3/4cup Cheese, Sour Cream, Mayonnaise, Chiles And Garlic In Medium Bowl; Stir Well. Spoon Into A Lightly Greased, 1-quart Casserole Dish. Sprinkle With Remaining Cheese. Bake For 25 To 30

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