Guest Author - Vanette (Vannie) Ryanes
Green Chile and Artichoke Dip is so easy to make for yourself or guests. Serve warm or room temp. This dip is good served on toasted *Pita triangles. Next time you are asked to bring a dish, this is the one you want. It's easy and delicious.
1 can large jar (14 oz.) artichoke hearts, chopped, liquid removed
1 small can green chiles (finely chopped)
1 cup Grated Parmesan Cheese
1 cup Mayonnaise
1 Teaspoon chopped parsley
1 tablespoon minced garlic
Pre-heat oven to 350
1. Mix ingredients and place in an ovenproof dish.
2. Bake until bubbly and lightly browned (apprx. 25 min.)
Makes about 2 1/2 cups.
*Toasted Pita Triangles
4 Pita breads opened to make 8 rounds. Cut each round into four equal pieces.
1/2 stick of melted butter or margarine
1/4 spoon cayenne pepper
Mix cayenne pepper in the butter and brush onto Pita bread. Toast in pre-heated oven while preparing Green Chile and Artichoke Dip. Watch carefully these will brown quickly.
If you do not want to go to the trouble, though well worth it, serve with rye toast with sesame seeds (found in gourmet or ethnic bread section) or triskets.