This recipe for Artichoke Dip, by Janice Vold, is from The Vold Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 c. Hellmann's mayonnaise 1 c. Parmesan cheese 1 can green chilies, chopped and drained 1 jar marinated artichoke hearts, drained very well and chopped (in a colander and then with paper towels) 7 slices jalapeno peppers, chopped
Mix all ingredients and put in an 8 in. dish. Sprinkle with paprika. Bake 30 min. at 350 degrees. Serve with tortilla chips.
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