I first had artichoke dip after moving to Arizona. I’m not sure why I had never tasted it before but what’s not to love about an artichoke? There’s also something super comforting about dips. The ability to just veg out and dig into this type of “snack” can be perfect for sharing with friends or served up at a party. As a tip I would also recommend using canned artichokes and not fresh. Although I’m sure you can make this with fresh artichokes, you’d be missing out on an important part of the briny and salty taste mixed with the cheese. I first had artichoke dip after moving to Arizona. I’m not sure why I had never tasted it before but what’s not to love about an artichoke? There’s also something super comforting about dips. The ability to just veg out and dig into this type of “snack” can be perfect for sharing with friends or served up at a party. As a tip I would also recommend using canned artichokes and not fresh. Although I’m sure you can make this with fresh artichokes, you’d be missing out on an important part of the briny and salty taste mixed with the cheese.
1 cup mayonnaise
1 cup grated parmesan cheese
1 can large artichokes, drained & chopped (save 1/4 can of liquid from the artichokes)
1 small can mild diced green chilies
Mix all ingredients together in a baking dish, reserving the 1/4 can of water from the artichokes. Prior to baking, feel free to add the extra water from the artichokes if the mixture seems dry. Place the baking dish in a 350 degree oven for 20-25 minutes where mixture is still moist and not dried out. Serve warm with tortilla chips, veggie spears or pita bread.
