Recipe by Ortega®
"This creamy baked dip is packed with spicy, rich flavors. It's easy to make, and your guests won't stop dipping until the dish is empty!"
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1 (14 ounce) can
artichoke hearts, drained and chopped
freshly grated Parmesan cheese, divided
1 (4 ounce) can
ORTEGA® Diced Green Chiles
garlic, finely chopped
Fabulous! I served this with beer bread cubes at our Superbowl party and everyone loved it!
I made this dip, on faith from other reviews, to a Christmas Eve party. I was so disappointed. It was very oily and the taste was definitely not worth the calories. I threw out the leftovers - of which there was plenty.
I loved this recipe. I served in a bread bowl, though. After the dip began to bubble, I just transfered it into the bread bowl and put it back in the oven for 5 minutes.
Very delish! Quick and easy. I followed others' advice not to use all the chiles --I'll use the whole can next time. I also substituted the remaining quarter cup of sour cream for some of the mayo and was generous with the garlic.
I doubled this recipe -- and used lowfat mayo and cheeses -- it was wonderful! People loved the spiciness that the chiles give it. Made pita chips (from this web site) to eat with it -- perfect fit.
My new specialty! Everyone loves this one and asks for the recipe. I served it in a bread bowl with french bread and tortilla chips. Amazing
Delicious and very easy!
I served this at a party with pita crisps this weekend and everyone loved it. It was a bit too mayonaisse-y for me, though. I think it would be better if the mayo was replaced with cream cheese. Either way, it was a favorite at the party.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 75
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