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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
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I started making this recipe when I was in junior high after I found it in a Bed and Breakfast cookbook. I've added my own touches throughout the years, and it always disappears at parties, even if I make a double batch! Ingredients:
16 ounces artichoke hearts, packed in water |
8 ounces green chilies, diced |
1 -2 garlic clove, minced |
1 cup shredded parmesan cheese |
1/4 cup sour cream |
1/2 cup mayonnaise |
1 tablespoon milk |
1/4 teaspoon cayenne pepper (or more to taste) |
salt |
Directions:
1. Drain artichoke hearts and place in large bowl. Mash with fork until they are in bite-size pieces. Add drained green chiles, minced garlic, Parmesan cheese, cayenne pepper, and salt and mix until well blended.
2. Combine mayonnaise, sour cream, and milk. Mix until smooth. Add to artichoke mixture.
3. Bake in 350 degree oven for about 30 minutes or until thoroughly heated and light brown on top. Serve in a sourdough bread bowl or with chips and warm bread.
4. Notes: You can mix all ingredients in the blender for a smoother consistency if desired. You can make this dish a day or two ahead of time, then pop it in the oven right before guests arrive!
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