Thursday, December 15, 2011

Artichoke Hors D'oeuvres

A slight variation of a delicious dip from long-time League member Peggy Murphy.


1 cup mayonnaise, not low fat (Best Foods)

1 cup parmesan cheese, or combination Romano/Parmesan, grated

1 8-ounce can artichoke hearts, not marinated, well drained and finely chopped

2 small cans diced green chilies, well drained or a combination of cans - one mild and one jalapeƱos two cans jalapeno chilies for a real kick.

Combine all ingredients. Spread in a 9" by 13" glass pan, or similar flat ovenproof baking dish.

Bake in a 350˚ oven for approximately 20 to 25 minutes, until golden, bubbly and fragrant.

May be sprinkled with minced parsley flakes and/or a sprinkling of paprika.

Offer warm from the oven (it smells so good!). Serve with chips and/or small rounds of bread. It is unlikely there will be any leftovers, but it goes well with scrambled eggs.