Print
PARMESAN, ARTICHOKE & JALAPEÑO DIP
Active Time : 15 minutes Total Time : 35 minutes Serves : 2 1/2 cupsINGREDIENTS
- 1 14 ounce can extra small whole artichoke hearts drained and diced
- 1 cup real mayonnaise
- 1 cup fancy shredded Italian style Parmesan cheese
- 1/2 cup sour cream
- 1/4 cup diced jalapeño peppers
- 1/4 teaspoon garlic powder
DIRECTIONS
In large bowl, combine all ingredients; mix to combine.
Transfer to a greased 1-quart baking dish.
Bake in a preheated 350°F oven 20-25 minutes or until bubbly and golden brown.