Recipe: Baked artichoke and corn dip

LITTLE ROCK, Ark. (KTHV) - The Junior League of Little Rock (JLLR) is an organization of women committed to promoting voluntarism, developing the potential of women, and improving the community through the effective action and leadership of trained volunteers.

To highlight their mission, the group has produced a cookbook entitled 'Big Taste of Little Rock.'

The book is compiled of recipes by local restaurants all over central Arkansas, including Gypsy's, Boulevard Bread Company, Chef of the Governor's Mansion, Capital Hotel, Catering to You and Sticky Fingers.

It was even awarded Best Fundraising Cookbook in the United States by Gourmand World Cookbook Awards.

Jennifer Beck with the JLLR stopped by 'THV 11 This Morning Saturday' to prepare one of the recipes.

Baked Artichoke and Corn Dip

1 (14-ounce) can artichoke hearts, drained and chopped
1 (16-ounce) can corn kernels, drained
½ cup chopped green onions
½ to 1 can chopped jalapeno chilies, drained
1 cup (4-ounces) shredded Cheddar cheese
1 cup (4-ounces) grated Parmesan cheese
½ cup mayonnaise
½ teaspoon garlic salt

Combine the artichoke hearts, corn, green onions, jalapeno chilies, Cheddar cheese, and Parmesan cheese in a bowl. Add mayonnaise and garlic salt and mix well. Spoon into a lightly greased baking dish. Bake at 350 degrees for 20 minutes. Serve with corn chips.
You can substitute fresh garlic for the garlic salt and fresh jalapeno chilies for the canned chilies.

And don't forget to mark down on your calendars that the JLLR's Holiday House is coming up on November 13-16. Tickets can be purchased here.

(Source: JLLR)


To find out more about Facebook commenting please read the
Conversation Guidelines and FAQs

Leave a Comment