Hot Artichoke Dip

5 ratings
Rate This Recipe

Ingredients

  • 1 (14-ounce) can artichoke hearts, drained and chopped
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup mayonnaise
  • 2 to 3 green onions, finely chopped
  • 2 teaspoons TABASCO® brand Green Jalapeño Pepper Sauce
  • 1 teaspoon Original TABASCO® TABASCO brand Pepper Sauce
  • 1/2 cup finely chopped fresh herbs, such as parsley, basil, dill, and chives
  • Salt to taste
  • 2 heads Belgian endive (optional)

Preparation

Combine all ingredients except endive in a bowl and mix well. Transfer to shallow 1-quart baking dish and bake in a 350°F oven for 30 minutes.

Garnish with endive, if desired, and serve warm with chips, pita triangles, crackers or raw vegetable dippers.

Makes about 3 cups.

Talk About It!

Post a Comment

Your Comment:

Name:

Email:

Try
another
image

Comment Policy

You agree not to post material that infringes on the ability of others to enjoy TABASCO.com. We reserve the right to remove any comment.

Privacy Policy

We do not share your email address and will not email you unless you request that we do.
Read More

Type the two words above:

Add Comment
Be the first to comment on this recipe!
More