Why did I not give you this recipe last summer?
Spicy Artichoke Dip
from Better Homes & Gardens Hometown Potluck Favorites
serves 14
1 14-ounce can artichoke hearts, rinsed, drained, and coarsely chopped
1/3 c. mayonnaise or salad dressing
1/3 c. grated Parmesan cheese
2 Tbsp diced green chile peppers, drained
2 tsp drained and chopped pickled jalapeno peppers
1/8 tsp ground cumin
1 clove garlic, minced
In a large bowl, combine chopped artichoke hearts, mayo, Parmesan, green chile peppers, chopped jalapeno peppers, cumin, and garlic. Spoon in to an ungreased small casserole. Sprinkle with paprika.
Bake, uncovered, in a 350 degree oven for about 25 minutes, or until hot and bubbly. Let stand about 10 minutes before serving.
for 40 servings (!)
3 14-ounce cans artichoke hearts, rinsed, drained, and coarsely chopped
1 c. mayonnaise or salad dressing
1 c. grated Parmesan cheese
1 4-ounce can diced green chile peppers, drained
2 Tbsp drained and chopped pickled jalapeno peppers
1/2 tsp ground cumin
3 cloves of garlic, minced
Same preparation, but use a larger casserole — about 1 1/2 quarts — and bake for about 30 minutes.
May 29, 2010 at 1:22 AM
I know why you didn’t give this recipe last summer – specifically to torture me! Lol!
Thanks for giving it though! Next party I know what I’m bringing!
June 2, 2010 at 5:09 PM
This is nice and not too spicy. I’m going to give Pioneer Woman’s Hot Artichoke Dip a try this summer, mostly because it sounds like it would make a fantastic sandwich or burger spread as well as a dip. Her recipe is definitely similar, but also very different.
It occurs to me, don’t you have the same recipe book with the Spicy Artichoke Dip and the Strawberry Streusel Bars?? I’m almost positive you do, because I told you to buy it!