I love warm, cheesy dips. I mean, really. Who doesn’t?
Artichoke dip is one of the best, but I have a secret. I don’t really like spinach artichoke dip. It’s the texture of the spinach that is a turn off for me. The stringy, gooey chunks are just too much yuck for me to handle. I know that lots of people love it, and that is great. Go for it.
I will continue to love this dip, though. Instead of spinach with the artichokes, it’s got a bit of green chile. Which I love (as evidenced here).
It’s great with tortilla chips, or toasted slices of baguette, or even with veggies if you’re trying to be healthy.
This is one of those dips that is required when my family gets together. It’s perfect for a large gathering, doubles easily, and reheats well if you made a bit too much.
Have I convinced you yet? Because you should so try this. Soon.
- 1 (14 oz.) can artichoke hearts, drained
- 1 (4 oz.) can chopped green chiles, drained
- 1/2 cup parmesan cheese
- 1/2 cup Monterrey Jack cheese
- 1 cup mayonnaise
- Preheat oven to 350 degrees.
- Give the drained artichoke hearts a rough chop so that there aren't any real big chunks.
- Mix artichoke hearts, green chiles, cheeses and mayonnaise.
- Spread evenly in a pie plate or an 8 inch square pan.
- Bake for 20 minutes, or until melted and bubbly.
- Serve warm with tortilla chips, slices of french bread (toasted or not), or cut veggies.
Feel free to double the recipe for a large crowd and use a 13x9 pan, or another larger baking dish. Also, I have used light mayo with great results.