Hot Artichoke-Pimento Dip recipe

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Ingredients

2 (8 ounce) cans artichoke hearts, drained and chopped
2 (4 ounce) cans green chile peppers, drained and chopped
1 (4 ounce) jar pimento peppers, drained and chopped
1 ½ cups mayonnaise
½ (8 ounce) package shredded Monterey Jack cheese
½ cup grated Parmesan cheese, divided

Nutrition Info

81.8 calories
carbohydrate: 1.9 g
cholesterol: 6.5 mg
fat: 7.7 g
fiber: 0.5 g
protein: 1.6 g
saturatedFat: 1.7 g
servingSize: -
sodium: 211.2 mg
sugar: 0.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In an oven safe bowl, combine artichoke hearts, chile peppers, pimento peppers, mayonnaise, Monterey Jack cheese and almost all of the Parmesan cheese, sprinkle remaining Parmesan cheese on top. Refrigerate for 1 hour.

  2. Preheat oven to 350 degrees F (175 degrees C).

  3. Bake in preheated oven for 30 minutes, or until lightly browned.

Recipe Yield

5 cups

Recipe Note

This is the best hot artichoke dip ever!

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