Serves: 5
Total Calories: 667
1. Drain pimientos and reserve 2 teaspoons of the pimientos. In a medium bowl, mix pimientos, artichokes, mayonnaise, green chilies. Monterey Jack cheese and 1/2 cup Parmesan cheese. Spoon into a shallow 1 1/2 -quart baking dish. Sprinkle with additional Parmesan cheese and reserved pimientos. If making ahead, cover and refrigerate.
2. Bake, uncovered, in a preheated 325° oven for 30 minutes or until bubbly.
This Hot Artichoke Dip recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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