I seriously considered titling this recipe Artichoke Crack! If artichoke dip wasn’t addictive enough, this one is over the top with the addition of spicy roasted green chile.
2Anaheim or Hatch chile peppers, roasted and peeled
2cupsfreshly grated parmesan cheese
1cupmayonnaise
Instructions
Preheat oven to 325 F. degrees.
Drain artichokes and place them on a paper towel.
Once dry, chop the artichokes.
Chop roasted and peeled chile peppers.
Combine artichokes, chile, cheese, and mayonnaise in a bowl.
Transfer to an 8x8-inch baking dish or 8-inch iron skillet.
Bake for 25 to 30 minutes until bubbly and golden.
Serve warm with pita chips, crackers, tortilla chips, or crostinis.
Notes
This dip tastes best made with freshly grated Parmesan cheese and roasted long green chile.
Serve this dip warm with pita chips, crackers, tortilla chips, or crostinis.
Store leftovers in the fridge in an airtight container for up to 3 days. To reheat, simply scoop some into a microwave-safe bowl and microwave until warm.