Ingredients
3 14oz cans artichoke hearts, rinsed, drained and coarsely chopped
1 cup mayo or salad dressing
1 cup grated Parmesan cheese
1 4 1/2 oz can diced green chilli peppers, drained
2 Tbsp bottled chopped jalapeno peppers, drained
3 cloves garlic, minced
1/2 tsp ground cumin
paprika
Toasted baguette slices, tortilla chips and or assorted crackers
Preparation
In a large mixing bowl, combine chopped artichoke hearts, mayo, parm cheese, chili peppers, jalopeno peppers, garlic and cumin. Stir well to combine. Spoon artichoke mixture into an ungreased 1 1/2-quart casserole. Sprinkle with paprika.
Bake uncovered in a 350 oven about 30 minutes or until hot and bubbly. Let stand 10 minutes before serving. Serve warm with toasted abaguette slices, tortilla chips, and/or crackers.
