This dip is so dang addicting. It’s also super easy and you’ll be done putting it together before your oven is done preheating. I have recently taken to keeping these ingredients on hand just in case someone needs an emergency dish of artichoke dip.
2 cans artichoke hearts (or 1 can each of artichoke hearts and bottoms)
1/4 cup mayo or plain greek yogurt
1 1/2 cup parmesan cheese, divided
2-4 oz. cans diced green chiles
paprika and/or oregano for garnish
Preheat oven to 375
- Mix artichokes in food processor and chiles in a food processor and pulse a few times to mix, but maintain artichoke texture. Pour the mixture out of the food processor and into a medium bowl.
- Add mayo or yogurt and Parmesan and mix thoroughly. Pour into 8×8 baking/serving dish. Sprinkle with remaining Parmesan and sprinkle with paprika.
- (Alternately, you could put everything in the food processor and blend until it achieves the consistency of hummus depending on how you like your dip!)
- Bake for 40-45 minutes until bubbling and slightly browned on top. Serve with warm pita or blue chips