2 cans artichoke hearts, drained and chopped
2 cups mayo
2 cups sour cream
2 cups parmesan cheese
1 small 4 oz. green chilies
Mix together (The food processor works like a charm.). Bake at 350 until cheese melts; stir and watch.
This makes A LOT of dip, so I halve the recipe. Also, I use all sour cream and no mayo.
Thursday, October 16, 2008
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