Artichoke Dip Recipe from my aunt in San Francisco. Every time I make the dip, I am asked for the recipe. It’s very good, but addicting. From Vicky Navarrete, Hesperia, of California
One 15- ounce can quartered artichoke
hearts, drained
One 3- ounce can diced mild green chiles
or diced jalapeño chiles
1 cup grated Parmesan
1 cup mayonnaise
3 to 4 green onions, chopped
One 8- ounce package cream cheese,
soft ened French bread or toast
Method:
1. Preheat the oven to 350°F.
2. Combine the artichoke hearts, chiles, Parmesan, mayonnaise, and green onions in a large bowl. Stir in the cream cheese and mix well.
3. Spoon the mixture into a 9- inch square baking dish.
4. Bake for 45 minutes, or until golden brown. Serve with slices of French bread or toast.
One 15- ounce can quartered artichoke
hearts, drained
One 3- ounce can diced mild green chiles
or diced jalapeño chiles
1 cup grated Parmesan
1 cup mayonnaise
3 to 4 green onions, chopped
One 8- ounce package cream cheese,
soft ened French bread or toast
Method:
1. Preheat the oven to 350°F.
2. Combine the artichoke hearts, chiles, Parmesan, mayonnaise, and green onions in a large bowl. Stir in the cream cheese and mix well.
3. Spoon the mixture into a 9- inch square baking dish.
4. Bake for 45 minutes, or until golden brown. Serve with slices of French bread or toast.
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| Artichoke Dip |
