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1 jar (6 oz) marinated artichoke hearts
2 Tbs canned diced green chiles
1/4 cup mayonnaise
1 cup (4 oz) shredded cheddar cheese
Drain artichokes, reserving marinade; chop artichokes coarsely. In a 2- or 4-cup electric slow cooker, combine artichokes, chiles, mayonnaise, and cheese.
Cover and heat until cheese is melted (45 minutes to 1 hour). Stir gently to mix ingredients, then blend in 1/2 to 1 tablespoon of the reserved artichoke marinade to give mixture a good dipping consistency. Serve hot.
Servings: 6
Yield: 1 1/2 cups
2 Tbs canned diced green chiles
1/4 cup mayonnaise
1 cup (4 oz) shredded cheddar cheese
Drain artichokes, reserving marinade; chop artichokes coarsely. In a 2- or 4-cup electric slow cooker, combine artichokes, chiles, mayonnaise, and cheese.
Cover and heat until cheese is melted (45 minutes to 1 hour). Stir gently to mix ingredients, then blend in 1/2 to 1 tablespoon of the reserved artichoke marinade to give mixture a good dipping consistency. Serve hot.
Servings: 6
Yield: 1 1/2 cups