Fiesta Artichoke Dip

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andreaturner

Prep Time

0
min.

Total Time

1
hr.

Servings

What You Need

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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

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Make It

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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.

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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.

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