VERMONT CHEDDAR DIP

VERMONT CHEDDAR DIP image

Yield 20-30 chip-sized portions

Number Of Ingredients 6

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1 x 14 oz can Artichoke Hearts, drained and chopped
1 1/2 C Mayonnaise
1 x 4.5 oz can Diced Greed Chilies, drained well
4 oz Cheddar Cheese, shredded
1/2 C Parmesan Cheese, grated, plus additional for sprinkling on top of dip to brown before serving
Serve with tortilla or corn chips or crostini. I like to serve with baguette slices.

Steps:

Preheat oven to 325 degrees. In a medium over proof bowl, such as a Pyrex dish, mix arthichoke hearts, mayonnaise, green chiles, cheddar cheese and 1/2 C parmesan cheese. (Can be made two to three days ahead. Just cover and refrigerate.) Bake uncovered for 30 minutes or until bubbly. Serve with baguette slices or chips. If you want to kick it up a notch, add one or two small chopped jalapeno peppers. Or substitute the jalapeno peppers for the green chilies.