Chili Artichoke-cheese Dip
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Dip | 6 | Servings | |
INGREDIENTS
| 1 | 8.5-oz artichoke hearts | |
| drained and chopped | ||
| 1 | Jar, 6-oz marinated | |
| artichoke hearts drained | ||
| 1 | 4-oz diced green chiles | |
| or to taste | ||
| 6 | T | Mayonaise |
| 1 1/2 | c | Shredded Cheddar cheese |
INSTRUCTIONS
Date: Sat, 9 Mar 1996 08:01:16 -0500 From: "Sherrie D. Sculley" <102735.17@compuserve.com> Combine the artichokes, chiles, mayonaise and cheese. Bake in an ovenproof serving dish at 350 degrees for 15 to 20 minutes or until the dip is bubbly. Serve while warm with tortilla chips Alternate method of preparation: Drain and chop the artichokes; mix the artichokes together and spread them in a shallow baking dish. Scatter the green chiles over the top; then carefully spread mayonnaise over all. Sprinkle with the Cheddar cheese. (At this point the dish may be covered and refrigerated for up to a day.) Bake in a 350 degree oven for 15 to 20 minutes or about 30 minutes if mixture is refrigerated. Serve hot. NOTES : Makes 2 1/2 cups. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 202
Calories From Fat: 98
Total Fat: 11.1g
Cholesterol: 34.7mg
Sodium: 335.1mg
Potassium: 517.4mg
Carbohydrates: 15.7g
Fiber: 7.4g
Sugar: <1g
Protein: 13g