My friend had a cookie exchange party and served this Artichoke Dip. It is somewhat low-cal too, at least compared to the real thing- and tastes delicious with little wheat-y crackers.
Hot Artichoke Dip
1 can artichoke hearts in WATER (not oil)
1 can mild green chilies (either large or small size, depending on how much 'spice' you like)
1 package cream cheese (you can use low fat, but I usually get the fully loaded)
1/2 cup (minimum) grated parmesan cheese (I eyeball this just depending on taste)
1 can cream of celery soup
Mix all ingredients together in a baking dish or glass bowl. Sprinkle paprika on top if desired. Heat until warm at 350 (usually half an hour or so). Serve with stone wheat crakers or fresh baguette. Can be made a day or two in advance, just store in fridge.
Hot Artichoke Dip
1 can artichoke hearts in WATER (not oil)
1 can mild green chilies (either large or small size, depending on how much 'spice' you like)
1 package cream cheese (you can use low fat, but I usually get the fully loaded)
1/2 cup (minimum) grated parmesan cheese (I eyeball this just depending on taste)
1 can cream of celery soup
Mix all ingredients together in a baking dish or glass bowl. Sprinkle paprika on top if desired. Heat until warm at 350 (usually half an hour or so). Serve with stone wheat crakers or fresh baguette. Can be made a day or two in advance, just store in fridge.
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