Hot Artichoke Dip
1 can (14 oz.) artichoke hearts
1 cup Hatch Chile Mayonnaise
1 cup grated Parmesan cheese
1 clove Catch a Fire Italian Garlic, minced
1/8 tsp Fischer & Wieser Sweet, Sour, & Smokey Mustard
1 cup Hatch Chile Mayonnaise
1 cup grated Parmesan cheese
1 clove Catch a Fire Italian Garlic, minced
1/8 tsp Fischer & Wieser Sweet, Sour, & Smokey Mustard
1/8 tsp. Cayenne Hot Pepper Sea Salt
1 Tbsp. lemon juiceDrain artichokes well and blend with
Hatch Chile Mayonnaise, Parmesan cheese, Catch a Fire Italian Garlic and Fischer & Wieser Sweet, Sour, & Smokey Mustard .
Blend until mixture is chopped, but not completely pureed. Add Cayenne Hot Pepper Sea Salt and lemon juice.
Turn into a lightly buttered shallow baking dish appropriate for serving.
Bake at 350 for 10 minutes or until light & browned on top.
Hatch Chile Mayonnaise, Parmesan cheese, Catch a Fire Italian Garlic and Fischer & Wieser Sweet, Sour, & Smokey Mustard .
Blend until mixture is chopped, but not completely pureed. Add Cayenne Hot Pepper Sea Salt and lemon juice.
Turn into a lightly buttered shallow baking dish appropriate for serving.
Bake at 350 for 10 minutes or until light & browned on top.
Serve as a dip for vegetables or chips, or as a spread for crackers.
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