Vermont Cheddar Dip
- 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.
- 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.
hearts, mayonnaise, greed chilies, cheddar cheese, parmesan cheese, tortilla
Taken from www.epicurious.com/recipes/member/views/vermont-cheddar-dip-52581891 (may not work)