Mexican Munchies with ISU

Artichoke Dip

2 cans artichoke hearts

-drain and mash

3/4 cup mayonaise

8 oz. shredded Monterey Jack

8 oz. shredded Parmesean

1 can diced gr. chillies

1 sm jar pimentos

Drain and mash artichoke hearts. Drain chillies and pimentos. Combine all three and add remaining ingredients.

Pour into glass baking dish prepared with  cooking spray. Bake at 350 until mixture starts to bubble.Serve with Tortilla Chips

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