Recipe: Hatch Green Chili Artichoke Dip

from Adam Hammond, General Manager, Epicurean Group, Sports Authority Field at Mile High.

Serves 4

Ingredients:
1/2 cup mayonnaise
1 cup mozzarella, shredded
1 cup parmesan , grated
10 oz canned artichoke hearts, drained, roughly chopped
1 cup hatch green chili, roasted, peeled, roughly chopped
1 tsp garlic powder
Chopped cilantro to garnish

Directions:

Preheat oven to 350.
In a medium sized bowl, combine all ingredients except the cilantro and mix until evenly combined.
Once mixed, pour dip into a small casserole dish. Bake for 20-25 minutes until the top is nice and bubbly.
Remove from oven, garnish with cilantro and serve hot.
Serve with pita chips, fresh veggies, or tortilla chips.