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Don’t You Dare Toss That Brine! Here’s a little secret – there’s quite a bit you can do with your olive brine (or juice) outside of making a great Martini, like adding it to your next salad or slaw. Get the most out of your next can or jar with these pin-worthy tips:

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Artichoke-Chile Dip

Prep Time: 10 minutes

Servings: about 3 cups


  14 oz artichoke hearts (1 can)

  4 oz freshly grated Parmesan cheese

  3/4 cup sour cream

  3/4 cup mayonnaise

  1/2 cup ORTEGA® Diced Green Chiles (4-ounce can)

  1 clove garlic

  Bread cubes, pita wedges or tortilla chips

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PREHEAT oven to 350º F.

COMBINE artichokes, 3/4 cup cheese, sour cream, mayonnaise, chiles and garlic in medium bowl; stir well. Spoon into 1-quart casserole dish. Sprinkle with remaining cheese.

BAKE for 25 to 30 minutes or until bubbly. Serve with bread cubes, pita wedges or tortilla chips.