This artichoke dip is one of those recipes that has stuck with me over the years. I got it from a colleague at my very first job in San Francisco, back around 2000. She generously shared it with me, and it quickly became a favorite in our house. It’s everything you want in a warm dip: creamy, cheesy, full of artichoke hearts, and with just a little kick from green chilies. Best of all, it’s incredibly easy to make.
Ingredients:
- 1½ blocks cream cheese (12 oz total)
- 1 cup mayonnaise
- 3 cups grated Parmesan cheese
- 2 cans artichoke hearts, drained and chopped
- 2 small cans diced green chilies
Instructions:
Preheat the oven to 350°F.
In a large bowl or food processor, combine the cream cheese, mayonnaise, Parmesan, artichoke hearts, and green chilies. Mix until well combined.
Transfer the mixture to a baking dish and spread it evenly.
Bake for about 45 minutes, until hot and golden on top.
Serve warm with crackers or baguette.