The first time I had this was at a little place called Santa Fe Cafe. Years later someone gave me a copy of a page from Gourmet magazine that featured the recipe. I am not sure how close this is to the original one I had, but we like it alot. Kasseri cheese is not easy to find so I usually substitute with Parmesan cheese. The recipe calls for 1/4 teaspoon of red pepper flakes, but I am not fond of heat, so I omit that. But if heat is your thing. Go for it!
You might have to turn on the broiler for about 5 minutes at the end to get a nice golden top. Toast some baguette slices drizzled with olive oil for a perfect accompaniment to the dip.
Hot Artichoke & Green Chili Dip
Ingredients
- 14 oz artichoke hearts, drained and chopped
- ½ medium red pepper, finely chopped
- 1½ Cups Kasseri cheese, grated
- 1 cup mayonnaise
- 4 oz green chilies, chopped
- 2 Tablespoons garlic, minced
- ¼ teaspoon red pepper flakes (optional)
- Baguette, sliced thin, drizzle with olive oil & toasted
Instructions
- Preheat oven to 350 degrees.
- Stir all ingredients together in a large bowl.
- Bake until golden brown, about 25 minutes.
- Serve with toasted baguette slices.
