This was Melinda Norcott’s contribution to our high school girlfriend trip to Santa Barbara. Which makes these grandmas the oldest friends I have! It’s easy to make, delicious, and in scanning the countless other artichoke dips online the only one I saw that didn’t require a cup of mayonnaise or lots of soggy spinach (A big plus in my book.) Serve with hearty corn chips (blue or restaurant style) or toasted baguette slices.
2 cans whole artichokes
1 cup (generous) pepper jack cheese (large grate)
1/2 cup Parmesan cheese (fine grate), divided
1 4 oz. can diced green chilis
1/4 cup (scant) mayo
1/2 large roma tomato, seeded and diced
2 or 3 green onions, small sliced
1/4 cup cilantro (optional)
Spray 1 quart baking dish with cooking spray. Quick light rinse of artichokes and drain well. Quarter artichokes and drain again on paper towels. Mix artichokes, green chilis, pepper jack, 1/4 cup Parmesan and mayo. Put in prepared baking dish. Sprinkle remaining Parmesan over the top.
Bake at 350 for 35 minutes. Before serving, top with tomato, green onion and cilantro. Provide paddle or spoon to serve. Note: Important that artichokes are as dry as possible before mixing.
In a hurry? Mix ingredients in microwavable bowl, microwave 3 to 4 minutes till heated through. Put into a broiler proof serving dish and top with Parmesan and place under broiler, top shelf , about 3 minutes.
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