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Baked Artichoke & Corn Dip

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Baked Artichoke and Corn Dip

1  14oz can artichoke hearts

1  16oz can corn kernels, drained

½ cup   chopped green onions

½ to 1 (4 oz)  can chopped jalapeno chiles, drained

1 cup (4 oz)    shredded cheddar cheese

1 cup (4 oz)    grated Parmesan cheese

½    cup mayonnaise

½    teaspoon garlic salt

Combine the artichoke hearts, corn, green onions, jalapeno chiles, Cheddar cheese and Parmesan cheese in a bowl. Add the 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 chiles for the canned chiles if preferred.

 

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