Saturday, May 7, 2011

Artichoke Jalapeno Dip

13-15 oz. of jarred artichoke hearts
1 package (8 oz.) cream cheese
1 c. Parmesan
3/4 c. mayo
1/4 c. sliced jalapenos (or more...)
Squirt of lemon juice

Put all ingredients in a food processor until desired consistency. Bake at 350 F until bubbly in the corners. Serve hot with bread; crackers work too, but I recommend fresh bread slices.

Recipe courtesy of Elizabeth McDevitt

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