Artichoke dip

Posted on 2009-11-26 by Jim Vanderveen

This is a recipe we got from Carol Hopfe.

– 2 cans (~14 oz ea) *non-marinated* artichoke hearts, drained, rinsed, and chopped
– 1.5 c mayonnaise
– 1 can (~5 oz) diced green chiles, drained
– 1.5 c parmesan cheese
– (optional) 4 jalapeños, seeded and chopped

Mix all the ingredients and add to a buttered casserole dish. Bake in a 325˚ oven for ~30 minutes.

About Jim Vanderveen

I'm a bit of a Renaissance man, with far too many hobbies for my free time! But more important than any hobby is my family. My proudest accomplishment has been raising some great kids! And somehow convincing my wife to put up with me since 1988. ;)
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2 Responses to Artichoke dip

  1. Pingback: Getting ready for Thanksgiving 2009 at SonicChicken blog

  2. Jim says:
    2009-11-27 at 21:00 UTC

    The jalapeños make a fantastic addition to this dish, highly recommended!

    Reply

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