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