Artichoke Dip

by Jason Buckleu

Servings: 10 servings

INGREDIENTS

1 can (14 oz.) Artichoke Hearts (better if quarted)
1 cup mayonnaise
2 cloves garlic, diced
1 can (7 oz.) green chilies, diced
2 cups Vermont sharp white (cracker barrel) cheese, grated
1/4 cup parmesan cheese, shredded
Dash cayenne pepper

INSTRUCTIONS

Mix all of the above into a bowl (with lid) in that order. When you want to serve, put in a seperate bowl and heat until all the cheese is melted. Keep the bigger bowl in the refregerator.

CHEF COMMENTS

Add nice crackers or bread around the bowl

Tagged: artichokedip, dipsspreads add tags