Name: Artichoke–Green Chile Dip
Total time: 1 h
Ingredients: 4 ounces Parmesan cheese, grated (2 cups); 4 ounces mozzarella cheese, shredded (1 cup); 1 cup canned whole artichoke hearts, rinsed, patted dry, and chopped; 1 cup mayonnaise; 1/4 cup canned chopped green chiles, drained; 1/4 teaspoon garlic powder

Why This Recipe Works

Two nice things about this vibrant, cheesy artichoke dip are that it comes together quickly, and that it relies on a handful of pantry ingredients. In our version, the combination of Parmesan and mozzarella cheeses added both tangy flavor and ideal meltability. Mayonnaise provided a rich, stable base, and chopped green chiles provided a subtle smoky flavor.

Before You Begin

Be sure to dry the artichokes thoroughly with paper towels; excess water can cause the dip to look soupy. Serve with tortilla chips, pita chips, or vegetables.

Instructions

Adjust oven rack to middle position and heat oven to 350 degrees. Combine all ingredients in bowl and transfer to 9-inch pie plate. Bake until golden brown and bubbling around edges, about 30 minutes. Let cool for 10 minutes before serving.