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Hot Artichoke Dip

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I can’t remember the first time I ever tasted this.  Nor do I know its provenance.  I only know that even when I double it, there is never ever any left over.   As the very definition of a classic - something which serves as the established model or standard - this is a dip by which all other dips should be measured.

1 13 ounce can of artichoke hearts (in water), drained and chopped
1/2 – 3/4 cup Mayonnaise  **
1 Cup grated Parmesan
1 Cup grated Swiss cheese
2 (4 ounce) cans of diced green chiles
2 (2 ounce) cans of diced black olives

Preheat oven to 350.  Combine all ingredients in a mixing bowl. Pour into an 8 X 8 inch baking pan or casserole.*** Bake for 30 minutes or until top is golden brown and the sides are bubbling.

Serve with crackers or thin slices of crusty French bread.

** NOTE:  The actual recipe calls for 1 cup of mayonnaise.  For me, this is entirely too much.  You can’t taste the cheese and it tends to make the whole dip quite wet.  

***If doubling the recipe, bake in a 9 X 13 pyrex dish.

 

--Recipe courtesy of Katherine Reback

 

 

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