Whooo Zippy! Artichoke Jalapeno Dip |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This can be adjusted to tastes & heat levels by the amount of jalapenos used and whether or not you keep the seeds... or heck, try chipotles....or habaneros...;) You could even sub pepperjack! This was swiped & adjusted from one of the recipes that landed in my inbox. Ingredients:
1 (4 ounce) jar chopped pimiento |
1 (14 ounce) can artichoke hearts, drained & diced |
1 1/2 cups mayonnaise, real |
1 (7 ounce) can diced green chilies |
6 -8 fresh jalapenos, to taste, remove seeds if desired, chopped finely |
4 ounces monterey jack cheese, shredded |
3/4 cup romano cheese, grated, divided (or similar) |
Directions:
1. Spray 1 1/2 qt casserole dish with oil.
2. Mix pimiento, artichokes, mayonnaise, green chilies, jalapenos, Monterey Jack cheese and 1/2 cup grated cheese. Spoon into a shallow 1 1/2 quart casserole. Sprinkle with remaining 1/4c shredded cheese. Bake uncovered at 325 degrees for 30 minutes or until bubbly.
3. Serve with crackers or baguette bread slices.
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