Prep 5 mins
Cook 30 mins
A wonderful dip from two wonderful sisters! You could prepare this ahead, refrigerate, and then pop into the oven later.
- 14 ounces artichokes, cut up
- 1 cup low-fat mayonnaise
- 1 cup parmesan cheese, grated
- 1 cup low-moisture part-skim mozzarella cheese, grated
- 4 1⁄2 ounces green chilies, chopped
- 1 garlic clove, minced
- 1 tablespoon lemon juice
- Preheat oven to 350 degrees.
- Mix all together and put into casserole dish.
- Bake for 30 minutes.
Great dip, I made it the day before and just popped it into the oven for a start for Thanksgiving festivities! Made for PRMR tag.
Note...I made a double batch and froze half of the dip. I just used it for a party and it was great.
I made this for our "Girls Night Dip and Dessert" party and it was a huge hit! I used artichoke bottoms and added an extra clove of garlic. Served with Vinta crackers. This was definitely the most popular dip of the night! Thanks for sharing, WiGal. **Made for PRMR Holiday Special**
Oh man, this was good! My husband and I both devoured it! I thought I had chilies, but no, so I used marinated chopped black olives. Yum! Thanks! Made for the TYM game.