Fiesta Artichoke Dip

View All Images Add a Photo

andreaturner

Prep Time

0
min.

Total Time

1
hr.

Servings

What You Need

Showing deals in -1, -1 -1

Show Deals

Change Zip

2 cans (14 oz. each) artichoke hearts
1/2 cup manzanillo olives
1 can (4 oz.) black olives
1 can (4 oz.) diced green chilies
1/2 cup fresh green onions, thinly sliced
1 cup grated or shaved fresh parmesan cheese
1 pkg. (8 oz.) cream cheese, softened
1 cup mayo
1 packet taco seasoning

Select All

Add To Shopping List

Make It

Tap or click steps to mark as complete

Preheat oven to 425 degrees F. Chop artichoke hearts and both kinds of olives by hand, or in a food processor. Do not over dice, you want to have some chunks. Mix in green chilies and green onions. Set aside.
In a large bowl combine parmesan cheese, cream cheese, mayo and taco seasoning. Stir thoroughly. Then add in chopped veggie mixture and stir until all ingredients are evenly mixed.
Spoon into shallow (approx 1-inch deep) baking dish. Bake uncovered for 35-45 min. Deeper dishes will require longer bake time. Serve hot with tortilla chips.

Add to Recipe Box

View Recipe Card

Notes

This is a real crowd pleaser, when I make it everyone always begs for the recipe. Light cream cheese and mayo may be substituted for a less fattening version.

Ratings & Reviews

Flag As Inappropriate

Recipes by Email

Receive free expert tips & inspiring weekly recipes right to your inbox.

174029