Jalapeno Artichoke Dip
1 ¼ c shredded parmesan
8oz cream cheese
½ c sour cream
½ c mayo
½ c plain yogurt
7oz mozzarella
1 can artichoke hearts (about 14oz)
1 jar marinated artichoke hearts
3-4Tbsp canned jalapeno
Garlic
Tabasco green jalapeno sauce
Salt & pepper
1.Use a food processor with metal blade to finely grate parmesan cheese
2.Transfer to mixing bowl and combine parmesan, sour cream, mayo, mozzarella, yogurt and softened cream cheese 3.Chop jalapenos in food processor. Add drained artichokes and process until coarsely chopped
4.Add jalapeno/artichoke mix to cheese mixture
5.Add garlic, jalapeno sauce, salt, and pepper to taste.
6.Transfer to 8×8 cake pan
7.Bake at 400 degrees for about 45min (until browned and bubbly)
Serve with french bread, crackers, or tortilla chips.
Thanks to My719Mom, Jennifer Carollo, for this recipe.
