Prep 10 mins
Cook 30 mins
Artichoke Dip. Dip is chunky and needs to be scooped with a knife onto crackers.
- 13 3⁄4 ounces artichoke hearts, drained (water packed)
- 4 ounces evaporated milk
- 1 cup mayonnaise
- 4 ounces diced green chili peppers
- 1 cup grated parmesan cheese
- Combine all but cheese and pour into baking dish.
- Sprinkle 1 cup grated parmesan on top.
- Bake at 350 degrees for 30 minutes or until top gets slightly golden.