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Jalapeño Artichoke Dip (archive recipe) Recipe

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This recipe for Jalapeño Artichoke Dip (archive recipe) is from Treasures from the Galley, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (14oz.) can artichoke hearts, drained and chopped
1 (6oz.) pkg. Italian, Parmesan or Asiago cheese, shredded
4 green onions, chopped
½ c. sour cream, regular or fat-free
½ c. mayonnaise, regular or fat-free
¼ c. pickled jalapeño slices, drained and chopped
Directions:
Directions:
Heat oven to 400ºF. Spray deep-dish pie pan with non-stick cooking spray; set aside. Combine artichokes, cheese, onions, sour cream, mayonnaise in a large bowl. Pour mixture into prepared baking dish and bake for 25-30 minutes until cheese is bubbly and golden. Serve hot.
Personal Notes:
Personal Notes:
This archive recipe recovered by John Allison.

 

 

 

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