Artichoke Dip

Name: Artichoke Dip
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 10 servings
Cuisine: American
Ingredients: 1 can canned artichoke hearts (drained and chopped); a few cloves garlic (minced) [approx]; 1 small can canned green chilies; a tablespoon or two butter [approx]; 8 ounces cream cheese (softened) [approx]; to taste Parmesan cheese (grated); to taste Monterey Jack cheese (shredded); a couple tablespoons salsa [approx]

A warm, cheesy artichoke dip with green chilies and a little salsa kick.

Total time

20 min

Serves

10

Difficulty

Medium

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As seen on Episode 176

The pantry

kitchen

Essentials · serves 10

1 can canned artichoke hearts (drained and chopped) a few cloves garlic (minced) [approx] 1 small can canned green chilies a tablespoon or two butter [approx] 8 ounces cream cheese (softened) [approx] to taste Parmesan cheese (grated) to taste Monterey Jack cheese (shredded) a couple tablespoons salsa [approx]

·

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The preparation

6 steps, about 20 minutes start to finish.

01
Saute garlic in butter until fragrant.
02
Add chopped artichoke hearts and green chilies, cooking briefly.
03
Stir in softened cream cheese until melted and smooth.
04
Add Parmesan and Monterey Jack cheese, stirring until melted.
05
Stir in salsa.
06
Serve warm with tortilla chips, bread, or crackers.

lightbulb The chef's notes

“Drain and chop the artichoke hearts well so the dip isn't watery. Melt the cream cheese fully over low heat before the other cheeses go in, so it comes out smooth instead of grainy.”

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