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.
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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