February 10, 2014

Artichoke Chile Dip

Another great find from Good Cheap Eats. I'm hoping some of these new finds will help feed the crew in the afternoons.

1 jar marinated artichoke hearts, drained and chopped
½ cup mayonnaise
½ cup grated Asiago cheese
2 oz diced green chiles
2 cloves garlic, chopped
sourdough baguette, sliced
olive oil for brushing

Preheat oven to 350°. Grease a 3-cup baking dish.
Chop artichoke hearts coarsely.
In a medium bowl combine artichoke hearts, mayonnaise, Asiago, green chiles, and garlic. Mix gently. Spoon into prepared dish.
Brush the bread slices with the olive oil and lay out on a baking sheet.
Bake dip and bread slices for 20 to 30 minutes until the dip is bubbly and the bread is crisp. Serve immediately.

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