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Appetizers | |
| Two 14-ounce cans artichoke hearts, drained and roughly chopped 1 cup mayonnaise 1/2 cup hummus 1/2 cup crumbled feta 1/2 cup pitted kalamata olives, chopped 1/2 cup pitted Castelvetrano olives, chopped 1/4 cup pimientos, chopped 1/4 cup sour cream 2 tablespoons roughly chopped fresh parsley 2 cloves garlic, minced 3 cups grated Monterey Jack cheese 1 cup grated Parmesan cheese Kosher salt and freshly ground black pepper | |
| Preheat the oven to 350 degrees F. In a large bowl, add the artichoke hearts, mayonnaise, hummus, feta, kalamata olives, Castelvetrano olives, pimientos, sour cream, parsley, garlic, 2 cups of the Monterey Jack and 3/4 cup of the Parmesan and season with salt and pepper. Fold to combine. Spoon the mixture into an 8-inch baking dish. Top with the remaining 1 cup Monterey Jack and 1/4 cup Parmesan. Bake until the cheese is melted and bubbly, about 25 minutes. Cover and take to the party! | |
Unrated | |
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