I’m not sure I remember who Loretta Kiser is, but she made a great dip. This dip is simple to make, just 4 ingredients, and low-carb/keto friendly! If you’re new around here, I am cooking my way through my Grandma’s recipe cards in an effort to document them and make sure anyone who wants to can have them.
You can see the original recipe card here:
The amounts of ingredients used are all pretty relative. She originally wrote down that you should use a large can of artichoke hearts. Typically you can find 14-ounce cans at the store, which I’m pretty sure is the normal can size, so I made this using two cans. The cheese and artichokes are salty enough that I didn’t need to add any, and the recipe doesn’t call for it, but make sure you taste for seasoning before baking just to be sure.
Hot Baked Artichoke Dip
Artichokes, green chilies, and cheese make this great chip dip.
Ingredients
- 1 cup shredded Parmesan cheese
- 1 cup mayonnaise
- 28 oz cans artichoke hearts drained and chopped
- 4 ounce can diced green chilies drained
Instructions
- Preheat your oven to 375F.
- In a mixing bowl, stir all of the ingredients together.
- Transfer to an ovenproof dish then bake for 10-15 minutes or until the dip is bubbling and browned on the top.
Notes
The metric conversions are automatic, so keep in mind that the weight is before draining the cans.