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!
Ingredients
- 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
Instructions
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Preheat oven to 350 degrees
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In a large bowl combine all ingredients. Transfer to an 8x8 oven safe dish.
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Bake uncovered until bubbly and golden, about 35 minutes.
Recipe Notes
Dry off the artichoke hearts before chopping. Excess water can make the dip soupy.
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