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.
Ingredients
Source: Mama
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
Directions
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
Voila!
Voila! 
I LOVE your strategy for getting the first bite! I’m going to try that next time 🙂
Mmm. I like the green chiles. Haven’t had those in an artichoke dip before!
Is this what we had last week? If so, it’s delicious! I will definitely be making it in the future – thanks for the recipe!
@Mom: Haha! It’s always gone so quickly, might as well think of a way to get some for yourself!
@Tinky: Try it!
@Kat: Yes, it is the same dip! Enjoy!