This recipe came from my sister-in-law. It is her go-to appetizer. It's simple and delicious and you can turn up the heat or tone it down to your taste. It's always a crowd pleaser and usually doesn't last long!
Enjoy!
Kirsten
ARTICHOKE DIP
1 14-ounce can artichoke hearts
1 cup shredded Parmesan cheese
1 cup mayo
2 teaspoons minced jalapenos (fresh or pickled)
4 cloves garlic
dash of black pepper
1) Chop the artichoke hearts coarsely
2) Mix artichoke hearts with all remaining ingredients.
3) Bake uncovered at 350F for about 45 minutes.
4) Serve with bread or tortilla chips.
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