Sunday, May 8, 2011

Spicy Artichoke Dip



Let me start with saying Happy Mother's Day to all of my blogging friends.... Today's recipe came from our friend Eddie; he works at our favorite little restaurant The Canyon Grille. We went in for dinner last Thursday night and we started talking to him about our cooking site and how we make something to post every Sunday and how at this point in time I still had no idea what I was going to make. Eddie piped up and said I know the perfect thing and he handed me a recipe written down on a guest check, it was for his sister’s killer dip. Let me tell you he was not kidding, this dip for starters is so extremely quick and easy to make but it also has an outstanding taste too.


14 oz. Can - Artichoke Hearts (chopped)
8 oz. Package - Cream Cheese (soft)
4 oz. - Diced Green Chilies
4 oz. - Diced Jalapenos
1 1/2 C. - Mayo
1 C. - Fresh Grated Parmesan Cheese
1/4 C. - Fresh Grated Parmesan Cheese

Mix mayo and cream cheese together until smooth. Stir in the chilies, jalapenos, artichokes, and 1 cup Parmesan, stir well to combine. Spray a 8x8 baking dish or in a ramekin with cooking spray then pour dip mixture into dish and top with the remaining cheese. Bake in a 325 degree oven for 30 minutes, and then broil the dip for just a few minutes for a deeper golden color. Serve with a veggie tray, sliced baguette or your favorite chips.


Click here for a Printable Recipe...


4 comments:

Cheryl said...

Looks delicious, cannot wait to make it!

The Japanese Redneck said...

That's different from the one I've made. Looks good.

Biz said...

Why have I never thought of spicy artichoke dip??!!

Looks delicious. Hope you are having a great week!

MaryBeth said...

I used some of the left over dip in my mashed taters...let me just say OMG they were fricken awesome!

Dunkin Cooking the Semi-Homemade Way

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We create a meal with some pre-made items then add our own twist to it. Some are family recipes some are whatever we throw together.