About this recipe:This dip is the perfect nibble to serve with crisps or pitta triangles at a party. Good hot, cold or room temperature.
1 (390g) tin artichoke hearts, drained and chopped
(8 fl oz) mayonnaise
150g (5 oz) grated Parmesan cheese
60g (2 oz) jarred Jalapeno chillies, drained and diced
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:5min › Cook:20min › Ready in:25min
Preheat oven to 180 C / Gas mark 4.
Combine the artichoke hearts, mayonnaise, cheese and chillies. Mix well and pour into a 2 litre casserole dish.
Bake for 20 to 25 minutes or until lightly browned. Garnish with chopped spring onions and chopped tomato if desired.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.