Artichoke Dip with Green Chiles
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
No reviews
Artichoke dip with green chilies, cheddar and cream cheese
- 1 small can hatch green chiles
- 1 jar of marinated artichoke hearts
- 2 TBL mayonnaise
- 1 cup fresh grated parmesan
- 1–1/2 cups white cheddar – shredded and divided
- 8 oz cream cheese
- 3 cloves garlic minced
- 1/2 lemon juiced
- 1/2 tsp salt – more to taste
- White pepper – to taste
- Set the cream cheese out in a large bowl and allow it to come to room temperature, about 30-45 minutes
- Preheat the oven to 350, prep your cheeses, mince the garlic, juice the lemon, drain and chop the artichoke hearts
- Add 1 cup of white cheddar, the parmesan, mayonnaise, garlic, salt and lemon juice to the cream cheese and mix until fully combined
- Taste and adjust seasoning
- Gently fold in the artichoke hearts with a spatula to keep them in bite size pieces
- Evenly divide the mixture between the baking dishes and cover with the remaining cheddar cheese
- Bake @ 350 for 10-12 minutes to heat it through
- Broil @ 550 for 2-3 minutes until the cheese on top begins to brown
- Serve with chips, crostini or crudite for dipping