Wednesday, 27 July 2011
Who doesn't love a good spinach or creamy artichoke dip. This one I love so much because of the green chiles. I also added the buttered bread crumbs which the original recipe didn't have. You gotta have buttah!
Ingredients/
- 1 (6.5 ounce) jar marinated artichoke hearts, drained and quartered
- 1 cup mayonnaise
- 1 1/2 cups grated Parmesan cheese
- 1 (8 ounce) package cream cheese, softened
- 1 (4 ounce) can chopped green chile peppers
- 1/4 cup buttered bread crumbs
- Italian parsley and diced red bell pepper (chopped for garnish and color)
Directions/
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, mix the artichoke hearts, mayonnaise, 1 cup Parmesan, cream cheese and green chile peppers. Scoop the mixture into a pie pan or medium baking pan. Top with the remaining 1/2 cup of Parmesan and bread crumbs.
- Bake for 25 minutes or until bubbly and slightly browned. Sprinkle garnishes over the top. Serve warm.
