Artichoke and Green Chile Dip

It's super bowl Sunday, you've been invited to watch the game at a friend's house in exchange for food; what do you do? Do you bring a bucket of fried chicken? A pack of fast food tacos? No, because both of those are too generic and you, my dear readers are not generic! 

So what do you do? Well make a dip of course! 

Another cook whom I hold in high regard is Ree Drummond, better known as "The Pinoneer Woman". Her recipes are delicious, relatively simple and she's very down to earth. 

This particular recipe is from her cookbook "The Pioneer Woman Cooks"

Hot Artichoke (and Green Chile) Dip

2 14 oz cans of artichoke hearts, drained 

8 oz block of cream cheese 

1 cup real mayonnaise 

Dash cayenne pepper

2 green onions, chopped

1 cup grated Parmesan cheese

Freshly ground black pepper

2 Tbs Bueno green chile (optional) 

Preheat oven to 350. Add one can of artichoke hearts, the cream cheese, and mayonnaise to bowl of a food processor. 

Sprinkle cayenne pepper to taste and add in the chopped green onion. Now, being the Burquena (woman raised in Albuquerque) that I am, green chile runs through my veins so it only seemed natural to add green chile to this recipe but of course I'm sure it's just as delicious without. 

Pulse mixture 6 or 7 times, just enough to blend everything together but not so much that the artichokes get liquified. Mix in parmesan, salt and pepper. 

Roughly chop the artichokes in the other can go get them down to bite-size pieces. Mix in the chopped pieces to the rest of the dip. 

Pour the mixture into a greased, oven safe dish and bake for 15-20 minutes or until heated through. 

I'm serving mine with tortilla chips (because they were the cheapest) and wheat butter crackers (because I already owned them).