Artichoke Dip

Happy Sunday!!! It’s time to celebrate the day where calories don’t count, sweatpants are encouraged and impromptu gatherings with friends and family are bound to happen. At this time of the year many of those Sundays revolve around holiday parties and of course football. Game watching and fantasy updates for RD and festive party menu prep for me. This week I’m going with an overly indulgent, cheesy artichoke dip that couldn’t be easier to make. It takes almost no time to whip up, which means extra time to bond with loved ones and cheer for your team. Clearly, it’s a recipe for Sunday success!

  • 2 8 Oz. Cans Artichoke Hearts, Thoroughly Drained
  • 2 4.5 Oz. Cans Diced Green Chilies
  • 1 Cup Mayonnaise
  • 1 Cup Parmesan Cheese, Plus 1 Tablespoon
  • 1 Teaspoon Ground Black Pepper
  1. Preheat oven to 425 degrees fahrenheit.
  2. Roughly dice artichoke hearts.
  3. In a large bowl lightly mix artichokes, chiles, mayonnaise, 1 cup parmesan and black pepper.
  4. Transfer mixture to an oven safe dish.
  5. Top with remaining tablespoon of parmesan.
  6. Bake for 25 minutes until lightly browned and bubbly.
  7. Grab your favorite chips or crackers and enjoy!
Artichoke Dip

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