2 Hot & Spicy Mexican Dips
Dip Day on Mexican Saturday
More recipes from yet another cookbook I have in progress. Gee, if I keep posting these, maybe I won't have to publish them. Both have Mexican flavors and centers on artichokes. Enjoy!
Kicking Chicken & Artichoke Dip
delightful, devine and delicious
2 cups finely chopped cooked chicken
1 -14 oz can artichoke hearts -drained and chopped fine
1 cup mayonnaise
1 cup grated parmesan cheese
1/2 cup diced red bell pepper
1/4 cup sliced almonds
4 garlic clove, minced
5 to10 minced chipotle peppers in sauce
Combine all ingredients and spoon into a medium baking dish. Cook in a 350 degree F. oven for 20 minutes or until the mixture just starting to bubble along the edges.
Remove and serve with thick-style tortilla chips, sliced vegetables or toasted bread.
Note: for a milder flavor, wash the sauce from the peppers or use another type of pepper.
photo from BHG
Artichoke, Chiles & Spinach Dip
a Mexican remake of spinach dip
2 -8 ounce packages cream cheese -softened
1/2 cup mayonnaise
1 -10 ounce box frozen chopped spinach -thawed and squeezed dry
2 tablespoons minced onion
2 cloves garlic -minced
1/4 cup canned chopped jalapeno peppers -drained
1/4 teaspoon celery salt
1 cup freshly grated Parmesan cheese
1 -12 ounce jar marinated artichoke hearts -drained and chopped
2 tablespoons chopped pimento
1 -4.5 ounce can chopped green chiles -drained
1/2 cup Mexican cheese blend
Preheat oven to 350 degrees F.
In a large bowl, mix the cream cheese and mayonnaise together. Stir in the spinach really well. Stir in the next five ingredients and fold in the remaining three.
Spoon mixture into an oblong baking dish,top with the Mexican cheese and bake for about 30 minutes or until slightly browned on top.
Serve with your favorite chips.