My friend Melanie makes this wonderful Hot Jalapeno Artichoke Dip. I really love it and so does everyone else. So I asked her if I could share the recipe here on the blog. It is perfect for football season! Cheesy, creamy and spicy, it’s served hot and bubbly.
Hot Jalapeno Artichoke Dip
Serves about 8
1 14oz can of artichoke hearts in water, drained and chopped
1 4oz can of diced jalapenos, drained
1 4oz can of diced Ortega chilies
1 cup of mayonnaise
8 oz of parmesan cheese, grated
8 oz of softened cream cheese
Preheat oven to 350 degrees. Add all ingredients in a large mixing bowl and stir to combine. Transfer mixture to an 8×8 casserole dish and bake until golden brown and bubbly, about 35 minutes.
Serve with french bread, tortilla chips or crackers.