Artichoke-Jalapeno Dip
by Becky Padilla
Prep time: 0:20
Overall time: 0:45
Servings: 4 servings
INGREDIENTS
2-3 cups artichoke hearts cut in bite size pieces(about 2 generous handfuls)
1 cup grated parmesan cheese (not canned)
1 cup mayo
2 tablespoons chopped Jalepeno 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.
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2 Recipe Reviews
becky padilla
reviewed Artichoke-Jalapeno Dip
i tried the parmesan cheese in the can it is not as greasy.
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!!!
