Artichoke-Jalapeno Dip

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)

Directions:

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.

Comments from Becky Padilla :

The fresh parmesan makes the difference.

User Reviews:

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!!!

submitted by polilla on November 01, 2006

i tried the parmesan cheese in the can it is not as greasy.

Submitted by becky padilla on November 02, 2001

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