Vermont Cheddar Dip

6 ingredients
1 steps

Ingredients

  • 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.

Directions

  1. 1
    {"0":"Preheat oven to 325 degrees.","2":"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.)","4":"Bake uncovered for 30 minutes or until bubbly. Serve with baguette slices or chips.","6":"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."}

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