Spicy Artichoke Dip

by Ross Sveback on December 25, 2011

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I love to take a classic and put a twist on it, here I took my traditional artichoke dip recipe and added a can of water chestnuts and mild green chiles to it – giving it cruch and a kick!  Super simple, but I do use my mini Cuisinart to chop up the artichokes and water chestnuts so the dip has good consistency.

1 1/2 c. Real Mayonnaise

1 c. Parmesan cheese, grated
1 (14 oz.) can artichoke hearts, drained and chopped
1 (4 oz.) can chopped green chilies, drained
1 (6 oz.) can water chestnuts, drained ad chopped
2 tbsp. chopped green onions
2 garlic cloves, minced

Mix all ingredients together in an oven-safe dish. Bake at 350 degrees for 30 minutes or until lightly browned.

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