Diced chiles, garlic, Parmesan cheese and
artichoke hearts blend with tangy mayonnaise to make a perfect
party dip. Try it with crusts of bread, crudités or as
a sandwich spread.
Artichoke
Chile Dip
- 1 (14-ounce) can artichoke
hearts, drained and chopped
1 cup freshly grated Parmesan cheese - divided use
3/4 cup sour cream
3/4 cup mayonnaise
1/2 of a (4-ounce) can ORTEGA® Diced Green Chiles
1 clove garlic, finely chopped
- Preheat oven to 350°F
(175°C).
- Combine artichokes, 3/4
cup cheese, sour cream, mayonnaise, chiles and garlic in medium
bowl; stir well. Spoon into a lightly greased, 1-quart casserole
dish. Sprinkle with remaining cheese.
- Bake for 25 to 30 minutes
or until bubbly. Serve with bread cubes, pita wedges or tortilla
chips.
Makes approximately 3 cups.
Recipe and photograph are
the property of Nestlé® & Meals.com, used with permission.
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