Parmesan Artichoke Dip

Ready for another crowd pleaser? This is dangerously good, and on Superbowl Sunday, let’s be honest, eating healthy is usually not in the cards.   My mom use to make this dip for all sorts of occasions when we were kids.  Football parties,  New Years parties, family get-together’s, etc. and it has always been one of my favorite tastes. The smell of it just coming out of the oven brings back happy memories.  Whip this up in 10 minutes or less and you will find yourself the talk of the party.


1 (14 ounce) can artichoke hearts, drained
1 (8 ounce) package cream cheese
1 1/2 cup grated Parmesan cheese
1/2 cup mayonnaise
1 clove garlic, peeled
40 green chilies, drained (canned is fine)


Preheat oven to 400 degrees F (200 degrees C).
Place the artichoke hearts in a food processor and process until smooth. (leave a few artichoke hearts out to rough chop and add at to the mixture just before baking –texture!) Process the cream cheese, Parmesan cheese, mayonnaise, garlic and dill with the artichoke hearts until the mixture is smooth and well blended.  Stir in the chilies and chopped artichoke hearts, then transfer to a baking dish (the same dish you will be serving in so pick out something nice).
Bake in the preheated oven 15 minutes, or until bubbly and lightly brown.

Serve warm with toasted pita points or thinly sliced and toasted french bread, deeeelish! * For added flavor rub a garlic clove on the bread before toasting.


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