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.