Versions of creamy artichoke dip abound. Ours is inspired by the flavors of Mexico, subtly spiced with cumin and enlivened with green chilis.
This perenially popular dip is very simple to make, and it's one recipe where using canned artichokes instead of fresh doesn't affect the delicious result.
Prep time: 15 min | Total time: 30 min | 8 Servings
artichoke quarters in water (drained and rinsed well, 13-1/2 ounces)
mild chopped green chiles (drained well, 4 ounces)
minced fresh cilantro or flat leaf parsley
cayenne pepper (or to taste)
1 ½ cup
grated Parmesan cheese (divided)
Position a rack in the middle of the oven and preheat to 350 degrees F.
Cut the artichoke quarters in half or thirds. Place in a medium bowl and add the chilis, mayonnaise, cumin, cilantro, cayenne and 1 cup of the Parmesan cheese. Stir to combine.
Transfer the mixture to an 8-inch pie plate or a 1/2-quart baking dish. Sprinkle the remaining Parmesan on top and bake until the mixture is hot and starts to bubble around the edges, about 30 minutes. If the top hasn't browned, place under the broiler for a minute or two.
Let the dip rest for 10 minutes before serving warm with veggies, chips or crackers.
Per serving: Calories 210, Fat 14 grams, Cholesterol 20 mg, Sodium 490 mg, Carbohydrates 14 grams, Fiber 4 grams, Sugars 3 grams, Protein 8 grams.
Percentage Daily Values per serving (based on a 2,000-calorie diet): Vitamin A 6%, Vitamin C 15%, Calcium 20%, Iron 4%.