Saturday Share: Recipe Hot Artichoke Dip

We’re going to a party tonight, and we volunteered to bring an appetizer.

Since I’m assembling the ingredients, I thought I’d share one of my favorite appetizer recipes with you.

You can make this in Mild or Spicy versions.

Serve it with a good buttery cracker like Keebler Club Crackers or Original Ritz Crackers.

Before you even ask, I’ll tell you that this is not a low-calorie dip. But then, what cracker and dip combination is low calorie?

Hot Cheesy Baked Artichoke Dip

Ingredients

• 2 4-ounce jars of chopped pimentos, well drained and chopped, reserving 1 tablespoon for garnish
• 1 14-ounce jar of artichoke hearts, well drained and chopped
• 1 cup of mayonnaise
• 1 7-ounce can of chopped green chiles, mild or hot, your choice, drained well
• 4 ounces shredded Monterey Jack cheese, regular or pepper jack, your choice
• 3/4 cup of grated Parmesan cheese, reserve some to sprinkle on top after dip is baked.

Directions

1. Spray a shallow baking dish with Pam or use a bit of olive oil to grease it.

2. Preheat oven to 325 degrees.

3. Drain all of the items that need to be drained.

4. Shred the Jack cheese.

5. Combine all ingredients, except for the reserved Parmesan and pimento for garnish.

6. Pour into prepared baking dish and bake for 30 minutes or until it’s bubbly and top is golden brown.

7. When baked, remove, garnish with the remaining Parmesan and pimento.

8. Let it rest for 10 minutes to “set up.”

9. Serve warm with crackers. Also good served at room temperature. Refrigerate any leftovers.

Takeaway Truth

Once you’ve tried this, you’ll be hooked. It’s warm, cheesy, and very delicious.