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Appetizer/Dip

Artichoke Dip (Variant 2)

From the kitchen of Martha L. Smith

Ingredients

  • 1 can artichoke hearts, drained and chopped
  • 1 small can El Paso chopped green chiles
  • 1 cup grated (fresh) Parmesan
  • 1 cup mayonnaise

Instructions

  1. Mix all ingredients.
  2. Bake 350°: 30-45 minutes for a deep dish, or 20-25 minutes for a small dish.
  3. Bake until brown on top.
digitized from ArtichokeDip.pdf