Artichoke Ramekin (from Pete)
2 Cans Artichoke hearts - packed in water, NOT oil. Drain well, cut into slices.
(You can use a food processor, but only on PULSE--a few short bursts should work)
8 OZ. Hellman's Mayonnaise or home made
8 OZ. Freshly grated Parmesan Cheese
1 small can, diced green chilies - drained (these usually come packed in oil - that's ok, just drain well)
2 Scallions, finely chopped
2 cloves of fresh garlic, finely chopped
Method:
Lightly mix all ingredients. Lightly spoon into Ramekin or other shallow glass baking dish (I find that a quiche dish work's well and remember to spray dish with cooking spray, such as Pam). Bake in 375 degree preheated oven until golden brown - usually 30 - 40 minutes, depending on oven. Serve with thinly sliced French bread.
Note - Leftovers are fabulous in omelets the next day - almost better than the dip itself.
(You can use a food processor, but only on PULSE--a few short bursts should work)
8 OZ. Hellman's Mayonnaise or home made
8 OZ. Freshly grated Parmesan Cheese
1 small can, diced green chilies - drained (these usually come packed in oil - that's ok, just drain well)
2 Scallions, finely chopped
2 cloves of fresh garlic, finely chopped
Method:
Lightly mix all ingredients. Lightly spoon into Ramekin or other shallow glass baking dish (I find that a quiche dish work's well and remember to spray dish with cooking spray, such as Pam). Bake in 375 degree preheated oven until golden brown - usually 30 - 40 minutes, depending on oven. Serve with thinly sliced French bread.
Note - Leftovers are fabulous in omelets the next day - almost better than the dip itself.
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