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Hot artichoke dip

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Ingredients/Components

grated Parmesan cheese - 1/2 c
mayonnaise
Monterey Jack cheese, shredded - 4 oz
jar diced pimientos, drained - 1 oz
cans diced green chilies, drained - 2 oz
can artichoke hearts, drained and coarsely chopped - 1 oz
corn chips or tortilla chips - 1 item

How to make hot artichoke dip:

Reserve 2 teaspoons pimientos. Mix all ingredients in medium bowl. Spoon into a shallow 1 1/2-quart baking dish. Sprinkle with additional Parmesan cheese and reserved pimientos. If making ahead, cover and refrigerate.

Bake, uncovered, in a preheated 325° oven for 30 minutes or until bubbly. Serve with chips.

Makes about 5 cups. Serves 20.

Recipe categories: Appetizers, Dips, Vegetables.

Rating:

3.9

Average rating: 3.9, total votes: 8

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