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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 36 |
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Green chilies add a bit of zip to this rich cracker spread from Victoria Casey of Coeur d' Alene, Idaho. I serve this appetizer often because it's tasty, quick to make and looks so pretty with the red tomatoes and green onions on top. Ingredients:
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped |
1 cup mayonnaise |
1 cup grated parmesan cheese |
1 can (4 ounces) chopped green chilies, drained |
1 garlic clove, minced |
1 cup chopped fresh tomatoes |
3 green onions, thinly sliced |
crackers or pita bread |
Directions:
1. In a large bowl, combine the first five ingredients. Spread into a 1-qt. baking dish or 9-in. pie plate.
2. Bake, uncovered, at 350° for 20-25 minutes or until top is lightly browned. Sprinkle with tomatoes and onions. Serve with crackers or pita bread. Yield: 4-1/2 cups.
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