Ingredients
Two 13.75 oz. cans of quartered artichoke hearts in brine, drained
1 4 oz. can diced green chilis, drained
1 cup shredded cheese of your choice (Brie’s favorites are pepper jack and sharp cheddar)
1 baguette (Brie’s favorite pairing is sourdough bread rounds)
1 cup mayonnaise
1 cup sour cream
1/2 teaspoon garlic powder
1/4 to 1/2 cup of Elda’s Kitchen Jala-Hot Cooking and Grilling Sauce
Directions
- Preheat oven to 325 degrees.
- In a large bowl, mix together artichoke hearts, diced green chilis, mayonnaise, sour cream, cheese and garlic powder. Then add 1/4 cup to 1/2 cup of Elda’s Jala-Hot Cooking and Grilling Sauce and blend well.
- Pour the dip into a large oven safe bakeware. Bake for 1 hour or until light golden color appears around the edges. Remove from oven and serve with crackers, chips or my favorite – a fresh sliced sourdough.
Pro Tip
Having a gathering? Divide the mixture and bake in individual serving oven safe dishes. For a different twist, take a round loaf of already baked sourdough bread. Slice off the top of the loaf. Carefully remove the inside of the bread and cut the top and the inside of the loaf into bite-sized pieces. Set aside. Pour the dip mixture into the bread bowl, and bake at 325 degrees for 50 minutes or until dip is a light golden brown. Serve with saved bread pieces.
Substitute other flavors of Elda’s Kitchen Cooking and Grilling Sauces for a tasty surprise!
View Our Sauces
This recipe can be made with several Jala-Hot!
