This recipe is from the post: Party Arty and Artichoke Dip.
I call this Arty Artichoke Dip because it was a favorite at all of my pottery pot luck and art show openings. There’s nothing arty about it, but it’s very good!
Arty Artichoke Dip
2-14.5 ounce cans of artichoke hearts packed in water, drained and rinsed
1 generous cup freshly grated parmesan cheese
1 generous cup freshly shredded extra sharp cheddar cheese
1-4.5 oz. can diced jalapeno chilis, drained if packed in water
1 cup good quality light canola mayonnaise or regular light mayonnaise such as Hellman’s (do not use fat free, may use full fat if desired)
1/4 teaspoon garlic powder
Pinch of Kosher salt
Freshly ground black pepper
Drain artichoke hearts and pat dry. Cut into small pieces and combine with all other ingredients in a large mixing bowl. Place the mixture, spreading evenly, into a 9x9x2″ or approximate glass or ceramic baking dish and bake in a preheated 350 degree oven for 35 – 40 minutes or until lightly browned on top and bubbling. Serve warm with crackers or corn chips. Serves 8-10.
Recipe ©2011 Betsy Burts. All reproduction rights reserved.