Since Thanksgiving is next week, and I was looking for something to make for an appetizer that I already have the ingredients for, I thought I’d post this recipe. Our family was first introduced to this recipe a few years ago by my D’s wonderful Step-Mom. When I asked her for the recipe, she told me that it is from her daughter. I have adapted it a bit, the original recipe called for it to be baked in a 350 degree oven for 40 minutes, and it called for 2 cups mayo (the real stuff, not lowfat or nonfat), but I have adjusted it not only in ingredients (you will see my changes in the actual recipe), but also to go into the crockpot for 2 hours on low (in MY crockpot….my crockpot runs hot, I think…..you might want to start it on high, and if it starts getting toasty around the outside edges, turn it down to low). I adapted it for the crockpot to save me on precious oven space on holidays. PLUS it stays warm on the warm setting on my crockpot.
Artichoke Dip from Marci’s Kitchen
13 3/4 oz. can artichoke hearts, chopped (these are packed in water, not marinade, and come in a can, not a jar)
7 oz. can mild diced green chiles
2 c. shredded sharp cheddar cheese (I do use Kraft 2% Sharp Cheddar for this)
1 cup mayonnaise
1 cup light (not fat free!) sourcream)
Spray your crockpot with non-stick cooking spray, or lightly oil it with your favorite oil. Mix ingredients together in a bowl, then transfer to your crockpot and bake on LOW (your crockpot may vary, you may want to start it on high, then turn it down…my crockpot runs on the hot side) for 2 hours before serving. OR Bake in 350 degree oven for 40 minutes.
Serve with bread or crackers (we like wheat thins with this).
To see more crockpot recipes or to share your own, please hop on over to Sandra’s blog by clicking on the banner above. And THANK YOU Sandra for hosting this each week!