Thursday, February 11, 2010

Spicy Artichoke & Pepper Dip

Serves 4-6

Any sort of chip would work well here, or even crostini.  But I think blue corn chips are just so pretty.  And as far as chips go, they’re pretty sophisticated too.

DP5 201

1 can (14 - 15 oz) artichoke hearts, drained and chopped
1 can (4 oz) pimentos, drained and chopped
1 can (4 oz) chopped green chilies, drained
1/2 cup mayonnaise
8 oz pepper jack cheese, grated
1/2 cup + 1/2 cup Parmesan cheese, grated
1 bag blue corn chips
Add chopped artichoke hearts, pimentos, chilies, mayonnaise, pepper jack and  1/2 cup Parmesan to a mixing bowl, and stir to combine.  Pour into a shallow baking dish, and smooth the top with a rubber spatula.  Sprinkle the remaining 1/2 cup Parmesan over the top.  Bake in a 350°F oven until the top is golden brown and bubbly, about 25-30 minutes.  Serve with blue corn chips for dipping.

SERVED AT THIS DINNER PARTY

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