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Jalapeno Artichoke Dip

Jalapeno Artichoke Dip
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Ingredients

  • 2 (14 oz) cans quartered artichoke hearts, drained
  • 1/4 cup pickled jalapenos, chopped and dried
  • 8 oz cream cheese, softened
  • 1/4 cup mayo
  • 1/4 cup sour cream
  • 1 cup mozzarella cheese, shredded
  • 1/4 cup Parmesan cheese, shredded
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350 degrees
  2. Make sure to squeeze all of the liquid out of the artichoke hearts.
  3. Mix together all of the ingredients, and spread them into an 8×8 pan.
  4. Bake for 30 minutes until bubbling.