Ingredients for Artichoke Heart And Green Chili Ramekins
- 1 (14 ounce) can artichoke hearts, drained and chopped
- approximately 1/4 cup thinly julienned red bell pepper
- 1/4 cup grated Parmesan cheese
- 1/2 cup mayonnaise
- 1 cup chopped green chilies
- 1/4 teaspoon garlic powder
- Dried Red Pepper Flakes
- 4 slices baguette
- 2 tablespoons garlic butter
- 1/2 teaspoon chili powder
- approximately 1/4 cup chopped artichoke hearts
- 1 tablespoon chopped fresh chives
- 1/4 cup sour cream
- 1 tablespoon chopped fresh cilantro
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How to Make Artichoke Heart And Green Chili Ramekins
- Preheat oven to 350°F (175°C).
- In a large bowl, combine 1 (14 ounce) can artichoke hearts (drained and chopped), 1 cup chopped green chilies (canned or fresh), 1/2 cup mayonnaise, 1/4 cup grated Parmesan cheese, 1/4 cup sour cream, 1 tablespoon chopped fresh cilantro, and 1/4 teaspoon garlic powder. Mix well.
- Divide the mixture evenly among four (6-ounce) ramekins.
- Bake for 20-25 minutes, or until golden brown and heated through.
- While the ramekins are baking, prepare the baguette slices:
- Preheat broiler.
- Spread 4 slices of baguette with 2 tablespoons garlic butter.
- Arrange baguette slices on a broiler pan and broil for 2-3 minutes per side, or until golden brown and slightly crispy.
- Remove from broiler and sprinkle with 1/2 teaspoon chili powder.
- Garnish the baked ramekins with additional chopped artichoke hearts (approximately 1/4 cup), thinly julienned red bell pepper (approximately 1/4 cup), and 1 tablespoon chopped fresh chives.
- Serve the ramekins immediately with the toasted baguette slices.
Nutrition Information (Approximate per serving)
Sodium
45 g
Sugar
26g
Fat
47g
Carbs
10g
