Why did I not give you this recipe last summer?
Spicy Artichoke Dip
from Better Homes & Gardens Hometown Potluck Favorites
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.