Sunday, September 25, 2011

Artichoke Green Chile Dip

by Katie Nunnally

3/4 cup mayo
3/4 cup grated parmesean cheese
2 cups shredded monterrey jack cheese
1 can artichoke hearts, chopped
1/4 cup chopped green chile

Mix all ingredients together and back in a 350 degree oven for 20 minutes or until golden brown and bubbling.

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