Thursday, October 8, 2009

ARTICHOKE PEPPER SPREAD

1 can (14-oz) artichoke hearts, drained
1 jar (6-oz) marinated artichoke hearts, drained
1 cup shredded cheddar cheese
1 can (4-oz) diced green chili peppers, drained

Place all the drained artichoke hearts in a blender container or food processor. Cover and process until finely chopped. Stop machine and scrape down sides of bowl when necessary. Transfer artichokes to a medium saucepan; stir in the cheese and chili peppers. Cook, stirring, over medium-low heat for about 15 minutes or until heated through and the cheese has melted. Serve warm with party breads and/or assorted crackers.

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