- 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
- 1 cup mayonnaise
- 1 cup grated Parmesan cheese
- 1 can (4 ounces) chopped green chilies, drained
- 1 garlic clove, minced
- 1 cup chopped fresh tomatoes
- 3 green onions, thinly sliced
- Crackers or pita bread
- In a large bowl, combine the first five ingredients. Spread into a 1-qt. baking dish or 9-in. pie plate.
- Bake, uncovered, at 350° for 20-25 minutes or until top is lightly browned. Sprinkle with tomatoes and onions. Serve with crackers or pita bread. Yield: 4-1/2 cups.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Hot Artichoke Spread
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"My husband and I are not big artichoke fans, but my sister Judy and her husband are!! I made this when they visited us in Florida, and we all ended up liking it. I guess we need to try more recipes with artichokes."