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Marla’s Hot Artichoke Dip Recipe

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This recipe for Marla’s Hot Artichoke Dip is from The Navatuary Family and Friends Cookbook, 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 jar sliced pimiento (4 oz)
1 can artichoke hearts, drained and coarsely chopped
1 ½ cans diced green chilies, drained (7 oz. cans)
1 ½ cups mayonnaise
4 oz Monterrey Jack cheese, shredded
½ cup grated Parmesan Cheese
Additional grated Parmesan Cheese
Tortilla chips
Directions:
Directions:
Prepare dip at least one hour or up to 1 day before serving. Drain pimiento, chop if needed, and reserve 2 tsp pimiento. In a medium bowl, mix pimiento, pimiento, artichokes, mayonnaise, green chilies, Jack cheese, and ½ cup Parmesan cheese. Spoon into 1 ½ quart baking dish. Sprinkle with additional Parmesan cheese and reserved pimiento. If making ahead, cover and refrigerate. Bake uncovered, in a preheated 325 deg. oven for 30 minutes or until bubbly. Serve with chips. Makes about 5 cups.
Number Of Servings:
Number Of Servings:
10
Personal Notes:
Personal Notes:
“I got this recipe from choir friends here in San Diego. It reflects our southwest home, and is very tasty!! Great for a party.”

 

 

 

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