Jalapeno Artichoke Dip

1. 1

   Drain and chop artichoke hearts.

2. 2

   Combine artichoke hearts with remaining ingredients. Use as much or little of the jalapenos as you can handle. (When I make this for my family, I use an entire can, but when I make it for guests, I usually only use half of the can.).

3. 3

   Pour into baking dish.

4. 4

   Sprinkle with grated Parmesan cheese and paprika.

5. 5

   Bake at 400 degrees until bubbles around edges.

6. 6

   Serve with tortilla chips, crackers, as a sandwich spread, etc.

7. 7

   NOTE: Depending on preference, you can do a rough chop on the artichokes for a chunkier dip, or you can put all the ingredients (except for the cheese) in a blender to puree for a smoother dip.

* Per serving · 4 servings · Values may vary.

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