I had some people over the other night and wanted to have something simple for them to snack on. This was perfect!
My jar of artichoke hearts was 12 ounces, but I decided to add the whole jar rather than save such a small amount. This worked out fine - I didn’t really see much of a difference in the consistency. So my dip was packed with artichokes! It would have been pretty full of artichokes even with the amount called for.
The chilies give the dip a nice bite. I think this is a lovely additional - we like spice in our house.
The mayonnaise mixes well with the Parmesan. The end result is a very creamy dip which makes it easy to scoop with the tortilla chips.
The recipe is easy to make, and takes very little time to cook so it is a great idea for a last minute appetizer. What makes it even easier is that most of the ingredients are things I usually have in my pantry anyway!
By the time my friends left there was no dip left. So I have to think it was a hit!
ARTICHOKE DIP
8 Ounces Artichoke Hearts
4 Ounces Diced Green Chilies
1 Cup Mayonnaise
1 Cup Parmesan Cheese
Tortilla Chips
Drain and chop artichoke hearts. Mix with undrained diced chilies, mayonnaise and cheese. Pour into a greased casserole and bake in a 350 degree oven for 15 to 20 minutes. Serve warm with tortilla chips.
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