Its football season! Lord help me!! When football season starts that means it is on EVERYDAY of the week-seriously I have no idea how they can play that many games, but they do. I really enjoy watching college ball, but I HATE pro-football-too many politics and too many rules, but, since I married a guy from the north-east that means college ball gets put on the back burner and pro takes over. And, my husband has done a great job of indoctrinating my three boys to love the Eagles and living in Dallas that is not all that popular:), especially since my Dad is a Cowboy fan!
Anyway, what makes watching so fun? Its the food, drink and friends that rotates around the big screen. I made this delicious Artichoke and Green Chili Dip the other day and it lasted about 7 minutes when I put it out on the table. Its cheesy, salty, tangy, spicy-all things you want in a dip! Its the traditional artichoke dip but adds a nice Texas flare with the green chilies. It takes about 5 minutes to pull together and about 30 to bake until its bubbly and ooey gooey! Serve with some sturdy tortilla chips and a cold beer and cheer on your favorite team!
Artichoke and Green Chili Dip
Easy party dip!
- 2 cups grated Parmesan cheese, about 4 oz
- 1 cup shredded Mozzarella cheese
- 2 small jars artichoke crowns or 1 can artichoke hearts with tough ends trimmed off
- 1 cup mayonnaise
- 1 4.5 oz can chopped green chilies-mild or hot
- 1/4 teaspoon garlic powder
Preheat oven to 350 degrees
In a large bowl combine all ingredients. Transfer to an 8x8 oven safe dish.
Bake uncovered until bubbly and golden, about 35 minutes.
Dry off the artichoke hearts before chopping. Excess water can make the dip soupy.