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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Artichoke Chili Dip Recipe

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This recipe for Artichoke Chili Dip is from Ribét Academy Cookbook 2011-2012, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 14 oz. jar artichoke hearts, drained and chopped
1 4 oz. can green chilies, chopped
2 cups grated sharp cheddar cheese
1 cup mayonnaise
tortilla chips or bread sticks
1 small can black olives, sliced or chopped (optional)
Directions:
Directions:
Combine artichoke hearts with chilies, cheese and mayo. You may also add the olives. Turn mixture into 8 inch round baking dish. Bake at 350º for about 20 minutes or until heated through. Serve warm with tortilla chips or breadsticks.
Personal Notes:
Personal Notes:
My mother (Franny's Grandma) served this dish at our annual Christmas party every year of my childhood. We carry on the tradition with my family to this day. It is a delicious crowd-pleaser and a great vegetarian appetizer.
For a lower fat version: Use baked or whole wheat tortilla chips, soy mayo, or light mayo. Enjoy!

 

 

 

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