Warm Green Chili Dip with Artichokes
A warm green chili dip with artichokes is perfect as a holiday appetizer, game day snack, or for a summer BBQ. With only 4 ingredients and a bake time of 15 minutes, not only is this simple but this is a low carb, gluten free, vegetarian and keto dip too.
Ingredients
- 14 oz unmarinated artichoke hearts
- 4 oz mild green chilis
- 1 cup mayo
- 1 cup parmesan cheese shredded
- garlic salt to taste (optional)
Instructions
Baked
- Preheat the oven to 375 F.
- Drain the unmarinated artichoke hearts and cut into bite size pieces. Drain and rinse the chopped green chilis.
- Mix the chopped and drained artichoke hearts, drained and rinsed green chilis, mayo, and shredded parmesan together. Add the ¼ teaspoon garlic salt if you're using it.
- Bake the hot artichoke dip on 375 F for 15+ minutes until it's hot and bubbling.
Slow Cooker
- Drain the artichoke hearts and cut into bite size pieces and drain and rinse the chopped green chilis.
- Mix the chopped and drained artichoke hearts, drained and rinsed green chilis, mayo, and shredded parmesan together. Add the ¼ teaspoon garlic salt if you're using it.
- Heat in a small crock pot on low for 2-3 hours until bubbling and heated through.
Notes
The artichokes are unmarinated ones packed in water, not oil
Nutrition
Serving: 1gCalories: 347kcalCarbohydrates: 4.8gProtein: 8gFat: 31gSaturated Fat: 7gPolyunsaturated Fat: 24gCholesterol: 25mgSodium: 566mgFiber: 1.3gSugar: 2g
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