Artichoke Jalapeno Dip
- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
8-10
ingredients
- 2 (13 1/2 ounce) cans water-packed artichoke hearts, quartered
- 1⁄4 cup pickled jalapeno chili
- 1⁄3 cup parmesan cheese, shredded
- 1⁄2 cup mayonnaise
- 1⁄2 cup sour cream
- 1 lemon
- 2 tablespoons parmesan cheese, grated
directions
- Use a food procesor or chopper to dice your artichokes and jalapeno.
- Place this in a small casserole dish.
- Squeeze all juice from lemon over top.
- Mix in shredded parmesan, mayo and sour cream.
- Sprinkle top with grated paremsan and bake at 350F until heated through.
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