Angie's Artichoke Dip
This is a dip worthy of skipping lunch and dinner for. There is no concept of “moderation” when eating my artichoke masterpiece.
Just face the facts. You will be hovering over the creamy, cheesy goodness. You won’t be able to walk away. Fast for the day and then dive in, guilt free.
Am I overselling this recipe? No, not really.
Ingredients List
- 1 (8oz) cream cheese, softened
- 1 cup, shredded Parmesan cheese (not powdered)
- 1/2 cup mayonnaise (I like Best Foods with olive oil)
- 2 cloves garlic, minced
- 4 green onions, thinly sliced
- 1 (7 oz) can diced green chiles
- 1/4 tsp cayenne pepper
- 1 (14 oz) can artichoke hearts, drained and coarsely chopped
Method
Preheat oven to 350°F.
Mix together all ingredients except artichokes until throughly combined. Gently stir in artichokes.
Spread mixture evenly into a a 10-inch pie plate or 8×11-inch baking dish.
Bake for 30 minutes and serve warm with crackers, pita chips or, my favorite, sliced sourdough baguette.
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