Baked Artichoke Dip

Baked Artichoke Dip

(Recipe by Amber Volle)

Ingredients

• 1 C. Mayonnaise
• 3/4 C. sour cream
• 2 C. (8 oz) Parmesan Cheese
• 3 T. cider vinegar
• 2 T. chopped fresh basil
• 2 cloves garlic, minced
• 1 tsp kosher salt
• 1 tsp freshly ground black pepper
• 2 cans (13 1/2 oz each) artichoke hearts, drained and coarsely chopped
• 1 red bell pepper, roasted, peeled, seeded and chopped
• 1 can (7 oz) diced green chilies, drained

Directions

1. Preheat over to 350 degrees
2. In a bowl, combine the mayonnaise, sour cream, 1 1/2 c. of the Parmesan cheese, the vinegar, basil, garlic, salt and pepper. Stir until well combined. Using a rubber spatula, gently fold in the artichokes, bell pepper, and chilies. Transfer to a decorative baking dish and, using the spatula, smooth the surface. Scatter the remaining 1/2 C. Parmesan cheese evenly over the top.
3. Bake uncovered until lightly browned and gently bubbling around the edges, about 45 minutes. Remove from the oven and let cool for 5 minutes before serving directly from the dish.