Can I just say how much I love, love, love this dip?!?! I think it is so good! I was first introduced to it when I went to meet my husband's family for the 1st time during Thanksgiving, while we were still dating. They always have this as an appetizer to snack on before the actual Thanksgiving Dinner. I just couldn't believe how good it was, and that it was homemade! I've continued on this tradition with my family for our own Thanksgivings. It's also a favorite of mine to bring to parties and get-togethers. So, I'm going to share the recipe with ya'll today, I just hope you enjoy it 1/2 as much as I do! I rate this a 5.
These are all the ingredients needed. My favorite way to make the dip is using half chilies and half jalapenos. If you don't like as much spice just use chilies, if you like A LOT then use just jalapenos. I think using 1/2 of each makes the perfect amount of spice.
Cut the artichokes into quarters, like above.
Toss cut artichokes into a bowl, along w/ mayo, Parmesan cheese, and peppers. Mix all together.
Top off with the remainder of cheese. If you like a lot, then add more! Then bake at 350 for about 25-30 minutes until browning and bubbly.
Then broil until browned.
Serve with chips. These are my favorite chips to serve with, it's easy to scoop the dip. There's not too much chip overpowering the taste of the dip.
And there ya go! So, so good!
2 Cans Quartered Artichoke Hearts (Drained)
1 Cup Mayonnaise
4 oz Can Green Chilies or Jalapenos (or 1/2 of both)
1 Bag Shredded Parmesan Cheese (1 1/2 cups)
Preheat oven to 350. Cut the Artichoke hearts into quarters. Place in a bowl and mix with mayo peppers and half the amount of Parmesan cheese. Spread dip into a 9 inch pie or square pan. Top off with the remainder of the cheese. Bake for 25-30 minutes until browning and bubbly. Then broil until browned. Let cool for at least 5 minutes. Serve with tortilla chips. Enjoy!