A mother-daughter conversation on food and cooking (mostly)

Monday, September 1, 2014

Artichoke Dip

I got a request for this recipe, which I've been making for thirty years.  It is still a very satisfying appetizer.  I think I cut down on the mayo a bit.  I don't know what newspaper this is from, but possibly the Hilo Hawaii Tribune-Herald.

Hot Artichoke Dip

1 8-ounce can artichokes packed in water, drained and chopped
1 7-ounce can chopped green chiles (I use fresh)
1 cup grated Parmesan
1 cup mayonnaise

Mix everything together and put in an oven-proof baking dish.  Bake at 350 degrees for 30 minutes.  Let sit for 10 or 15 minutes before serving with crackers.