Couldn't Stop Eating It!

I had some people over the other night and wanted to have something simple for them to snack on. This was perfect!

My jar of artichoke hearts was 12 ounces, but I decided to add the whole jar rather than save such a small amount. This worked out fine - I didn’t really see much of a difference in the consistency. So my dip was packed with artichokes! It would have been pretty full of artichokes even with the amount called for.

The chilies give the dip a nice bite. I think this is a lovely additional - we like spice in our house.

The mayonnaise mixes well with the Parmesan. The end result is a very creamy dip which makes it easy to scoop with the tortilla chips.

The recipe is easy to make, and takes very little time to cook so it is a great idea for a last minute appetizer. What makes it even easier is that most of the ingredients are things I usually have in my pantry anyway!

By the time my friends left there was no dip left. So I have to think it was a hit!

ARTICHOKE DIP

8 Ounces Artichoke Hearts

4 Ounces Diced Green Chilies

1 Cup Mayonnaise

1 Cup Parmesan Cheese

Tortilla Chips

Drain and chop artichoke hearts. Mix with undrained diced chilies, mayonnaise and cheese. Pour into a greased casserole and bake in a 350 degree oven for 15 to 20 minutes. Serve warm with tortilla chips.