Jalapeno Artichoke Dip

A party staple at our house! I got the recipe from a friend and then tweaked it a tiny bit. He used mayo, I use sour cream, which makes it seem not as "heavy". Of course, not everyone likes spicy, so you can adjust the heat as you like. I am lucky to have an electric stand mixer, so it makes the mixing easy. But you can mix it by hand as well.

• Ready In: 40 mins
• Serves: 12-14

Ingredients

• 2 (8 ounce) packages cream cheese, softened
• 1⁄2 cup sour cream
• 2 (8 ounce) cans artichoke hearts, drained and chopped
• 1⁄2 cup  jalapeno, from a jar and chopped
• 2  tablespoons  jalapeno juice, from the jalapeno jars (to taste)
• 8  ounces  shredded parmesan cheese
•  tortilla chips
• 1  loaf  sliced baguette

Directions

1. Set aside about 3 ounces of the parmesan cheese.
2. Combine all of the ingredients and the remaining parmesan cheese in a mixing bowl and mix until combined.
3. Spread evenly into either a 9x9 baking dish, or a 7 x 11 baking dish.
4. Sprinkle the remaing parmesan cheese on top of mixture.
5. Bake for 20 minutes, or until cheese is bubbly and golden brown on the edges.
6. Serve warm with tortilla chips and/or sliced baguette.