1 cup mayonnaise
1 cup parmesan cheese
1 can/jar artichoke hearts
1 (4 oz) can diced green chilies
1 clove garlic, minced
2 tablespoons chopped olives
1 tomato, chopped
Directions:
Mix all ingredients together except olives and tomato. Spread mixture in greased quiche pan (any pan will do - especially if you are taking the dip with you). Top with olives and tomato. Bake at 350 degrees for 20 minutes or until hot and bubbly. Serve with crackers.
Recipe submitted by Deborah Smith for
2004 Gem State Tailgate TOUCHDOWNS Cookbook
