Versions of creamy artichoke dip abound; this one draws inspiration from Mexico, subtly spiced with cumin and enlivened with green chilis.This perenially popular dip is very simple to make, and it's one recipe where using canned artichokes instead of fresh doesn't really make a difference.
|1 can||artichoke quarters in water (drained and rinsed well, 13-1/2 ounces)|
|1 can||mild chopped green chiles (drained well, 4 ounces)|
|1 teaspoon||ground cumin|
|2 tablespoons||minced fresh cilantro or flat leaf parsley|
|pinch||cayenne pepper (or to taste)|
|1 1/2 cups||grated Parmesan cheese (divided)|
Position a rack in the middle of the oven and preheat to 350 degrees F.
Cut the artichoke quarters in half or thirds. Place in a medium bowl and add the chilis, mayonnaise, cumin, cilantro, cayenne, and 1 cup of the parmesan cheese. Stir to combine.
Transfer the mixture to an 8-inch pie plate or a 1/2-quart baking dish. Sprinkle the remaining parmesan on top, and bake until the mixture is hot and starts to bubble around the edges, about 30 minutes. If the top hasn't browned, place under the broiler for a minute or two.
Let the dip rest for 10 minutes before serving warm with tortilla chips or crackers.