Chili Artichoke Dip

[quicklook-recipe prep_time=”5 min” cook_time=”20 min” serves=”28″ details=”” ] [ingredients-list title=”Ingredients” serving_size=””] [ingredients-left] 1 can (14 ounces) water-packed artichoke hearts, rinsed,

[quicklook-recipe prep_time=”5 min” cook_time=”20 min” serves=”28″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
  • 1 jar (6-½ ounces) marinated artichoke hearts, drained and chopped
  • 1 can (4 ounces) chopped green chilies
  • 3 cups (12 ounces) shredded cheddar cheese
  • ¼ cup mayonnaise
  • Assorted crackers or tortilla chips

[/ingredients-left]

[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”25 minutes”]
[step-item number=”1″ image_url=”” title=”” ]In a bowl, combine the artichokes, chilies, cheese and mayonnaise. Transfer to a greased 8-in. square baking dish.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]Bake, uncovered, at 350° for 20-25 minutes or until cheese is melted. Serve warm with crackers or tortilla chips. Yield: about 3-½ cups.[/step-item]
[/step-list-wrapper]

Editor’s Note: Reduced-fat or fat-free mayonnaise may not be substituted for regular mayonnaise in this recipe.

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Originally Published in Reader's Digest