Here is an artichoke dip recipe with a mexican flare. This recipe is absolutely scrumptious!
Can you imagine a warm creamy dip that hints of garlic, parmeasan cheese, and green chiles? The garlic and the chiles give this dip such great flavor, you won't be able to stop at one bite.
Serve this at your next party and people will be asking for the recipe! I guarantee it.
Ingredients:
1 cup mayonnaise
1 cup Parmesan cheese, grated
1 can artichole hearts, not marinated in oil, drained
1 can diced chilies (ortega brand) drained
1 clove of garlic, minced, more if you like!
1 tsp olive oil
Directions:
Finely chop the artichoke hearts. Mince the garlic and sautee in olive oil in a small frying pan for 1 minute. Be careful not to burn the garlic. Stir it constantly. I can smell the garlic already!
Mix the artichoke hearts and sauteed garlic (less the excess oil) with the rest of the ingredients in a bowl. Stir well.
Pour into a baking dish. Bake at 375 degrees for 20 minutes or until bubbly. Serve with crackers.
This recipe makes a wonderful appetizer your guests can't resist..
Want To Add A Little Heat To Your Artichoke Dip?
Some people like a little more spice to their recipes and you can do this to this recipe easily.
Just take the artichoke dip recipe above and add 1 or 2 tsp of roasted diced jalapenos.
Here's how you roast the jalapeno pepper:
Preheat an ungreased skillet on medium high heat. Place the jalapeno in the skillet and cook until the pepper is soft and blackened in some places. Be sure to turn the jalapeno over as it cooks.
Remove the pepper to a cutting board. Cut off the stem and cut in half lengthwise. Remove the seeds and veins and dice.
Just a little reminder: Jalapenos are pretty strong so you might want to wear gloves while handling them. And don't touch your face until you have washed your hands thoroughly.
Add the jalapenos to the dip, stir in well and cook as above.
Now you have a delicious jalapeno artichoke dip with a little zip!
