1 can artichoke hearts, drained and pulsed 2 or 3 times in the food processor
½ med. Red bell pepper, finely diced
1-1/2 c. shredded parmesan
1 c. mayo (I use Hellman’s.)
½ c. roasted green chiles, peeled and diced*
2 TB minced garlic
½ t. dried red pepper flakes
Preheat oven to 350 degrees. Stir all ingredients together and put in a small baking dish sprayed with Pam. Bake about 20 minutes or until the top is beginning to brown. Serve with crackers.
*In the Fall when there are Hatch green chiles available I am usually able to buy them roasted already. I peel the black skin off and freeze them in 1 c. portions. If you find them unroasted, put them on the grill and keep turning until all sides are blackened. Immediately put them in a zip-lock bag and seal for a while to sweat. Then the skins are easily removed. If you are unable to find fresh or frozen green chiles you can use canned green chiles.
I usually double this recipe so it will fill an 8X12 baking dish.
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