Spicy Artichoke Dip
- 3 14 oz. cans artichoke hearts, rinsed, drained, and coarsely chopped
- 1 cup mayonnaise or salad dressing
- 1 cup grated Parmesan cheese
- 1 4.5 oz can diced green chile peppers, drained
- (2 Tbsp bottled chopped jalapeno peppers, drained) - leave this out if you don't like things hot.
- 3 cloves garlic, minced
- Paprika
- Toasted baguette slices, tortilla chips, and/or assorted crackers
- 1/2 tsp cumin (leave out if you don't like spicy)
In a large mixing bowl, combine chopped artichoke hearts, mayonnaise or salad dressing. Parmesan cheese, chile peppers, jalapeno peppers, garlic, and cumin. Stir well to combine. Spoon artichoke mixture into an ungreased 1 1/2 casserole. Sprinkle with paprika.
Bake, uncovered, in a 350 degree F oven about 30 minutes or until hot and bubbly. Let stand 10 minutes before serving. Serve warm with toasted baguette slices, tortilla chips, and/or assorted crackers. Makes 5 cups.
From Christine Cunningham
Bake, uncovered, in a 350 degree F oven about 30 minutes or until hot and bubbly. Let stand 10 minutes before serving. Serve warm with toasted baguette slices, tortilla chips, and/or assorted crackers. Makes 5 cups.
From Christine Cunningham
Submitted by Mar 30, 2010
15 min 30 min 45 min
15 min 30 min 45 min