This dip is good hot, cold, or room temperature. Serve it with tortilla chips or pita wedges and be sure to get your taste, because it doesn't last long at a party!
Ingredients
- 1 can artichoke hearts , 14 ounce
- 1 cup mayonnaise
- 1 cup grated Parmesan cheese
- 1 can diced green chiles , 4 ounce
Instructions
-
1
Preheat oven to 350 degrees F (175 degrees C).
-
2
Combine the artichoke hearts, mayonnaise, cheese and green chilies. Mix well and pour into a 2 quart casserole dish.
-
3
Bake for 20 to 25 minutes or until lightly browned. Garnish with chopped green onions and chopped tomato if desired.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Chilled Cucumber and Wood Ear Mushroom Salad
Nutritionally boost your day with this cucumber and wood ear mushroom salad recipe. It's an effective way of getting flavor and nutrients rolled up into one meal. Wood ear mushrooms are commonly sold in Asian markets.
Chef John's Lemon Ice
Lemon ice is an easy and refreshing summer treat. I use lemon zest, lemon juice, and the classic Italian granita technique to makes this. I love the contrast between that light texture and bright, vibrant flavor.
Galaktoboureko
Galaktoboureko is a traditional Greek dessert featuring a custard baked in a crispy phyllo pastry crust, soaked with a sweet syrup. My mom got this recipe from a coworker and made it regularly when I was young. After all these years, it's still a family favorite. I hope that everyone enjoys it as much as we do.