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Recipe of the Week - 4/26/09

Artichoke Green Chile Dip

This is an easy, very tasty recipe. Do not use
marinated artichoke hearts. I tried it, and it adds
a taste that doesn't fit so well with everything
else.

This is ideal for a party appetizer. I like to serve
it with sourdough baguette slices and carrot and
celery sticks.

This also keeps well in the refrigerator and can
be warmed up again later.

Note: For the picture, I scooped it out of the
baking dish and into a bowl of carrot and celery
sticks. It looked prettier!


Artichoke Green Chile Dip

 Ingredients:

2 8-oz packages cream cheese, softened
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup grated Parmesan
1 tbsp granulated garlic
1 tbsp white pepper
1/2 cup diced green chiles (to taste)
2 14-oz cans artichoke hearts, drained
    and chopped, not marinated

Preparation:

1. Preheat oven to 375 degrees.

2. Using a mixer, blend all ingredients well.

3. Place in a shallow, ovenproof 1 qt serving
    bowl and bake for 35-45 minutes or until
    top is brown. If you are in a hurry, you
    can microwave it for 2 minutes and bake
    for 10. If using separate smaller bowls,
    reduce microwave and oven time accordingly.

4. Let stand for 10 minutes to cool slightly
    and serve.

I like to serve this with French or sourdough
baguette slices, but pita chips and tortilla chips
are also good.



Preparation time: 15 minutes before baking
Makes about 6 cups.
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Artichoke Green Chile Dip




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Anita

303-316-8002

denvergreenchili@gmail.com

 

 

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