…In about 
5 MINUTES!
One of my dearest, long-time friends in Logan, Utah shares this recipe with us. Dawn proclaims she is not a cook, but I’m thinking she says that so her friends (like me!) will cook for her! 😉
Artichoke Spread
Ingredients:
1 – 13.5 oz can/jar Artichoke Hearts in oil, drained
1 to 2 – 4.0 oz. can chopped Green Chilies (these aren’t very hot chilies, so 2 cans is for flavor preference)
2/3 C Mayonnaise (normal or low fat)
2/3 C Parmesan Cheese, grated
1 t Seasoned Salt
Directions:
Pulse all ingredients in a Cuisinart – couple seconds (not going for baby food puree!). If you don’t have a Cuisinart, coarsely chop the artichoke hearts and then add remaining ingredients and mix. Pour into glass baking dish and bake in a preheated oven at 350 degrees for 30 minutes, or until bubbling. For the FAST version, microwave for 3 minutes – you forego the crunchy edges for speed!
I HAVE BEEN WANTING THIS RECIPE!!! Thanks for sharing, Dawn!
If you got to eat Erin’s cooking, you’d claim to not cook either!
She’s a wonderful cook and friend!!!
I have a version of this recipe – probably even easier because I don’t blend it – and make it all the time in Hong Kong when we have family and friends over to eat. (My brother-in-law gets kind of weird when he comes over and I HAVE NOT made it!) Everyone there thinks this is unbelievably good – and everyone wants to know how to make this. Only problem…you absolutely cannot find the ingredients there. So, when I travel over, my luggage gets really heavy with things like artichokes, chilies and cheese!
I LOVE! this kind of dip! Thanks for sharing the recipe, I, not being a cook of any sort, thought it would be terribly hard to make this. Now that I know better, I think it will be my new “dish” at parties!!!
Hey Dawn, you know I’ll cook for you anytime! Thanks for sharing your recipe with us. It’s a hit!
Sweet! Kristin I’m holding you to that!!!