Artichoke-Jalapeno Dip

by Becky Padilla

5 rating5 rating5 rating5 rating5 rating Prep time: 0:20 Overall time: 0:45

SERVINGS

4 to 6 servings scale / convert

INGREDIENTS

2 to 3 cups artichoke hearts, cut in bite size pieces(about 2 generous handfuls)
1 cup grated parmesan cheese (not canned)
1 cup mayonnaise
2 tbsp. chopped Jalapeno peppers (or to taste)

INSTRUCTIONS

Mix ingredients together in bowl. Pour in shllow baking dish. Bake for 25 minutes at 350°F. Should be bubbly and crustly around edges. Serve with Tostitos corn chips.

CHEF COMMENTS

The fresh parmesan makes the difference.

TAGS

artichokedip, dipsspreads add tags


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2 Recipe Reviews

becky padilla

becky padilla reviewed Artichoke-Jalapeno Dip
i tried the parmesan cheese in the can it is not as greasy. December 15, 2002

polilla

5 rating5 rating5 rating5 rating5 rating polilla reviewed Artichoke-Jalapeno Dip
Thank you so much for this recipe!!!Muchas Gracias!!! Preparé esta receta para mi familia en Chile y todos lo adoraron. Ahora, cada vez que tenemos una fiesta lo llevo y se ha vuelto mi plato símbolo. La preparo tal cual está en la receta y es fabuloso. Gracias!!! November 6, 2007