1 minute read
Jalapeno Artichoke Dip
Ingredients
● 14-ounce canned artichoke hearts ● 4 ounce or 2-3 tablespoons of pickled jalapenos ● ¼ cup Mayo ● ¼ cup Sour Cream ● ½ cup grated Parmesan ● 8- ounce Cream Cheese Block ● 1 tablespoon of Garlic Powder ● ¼ tablespoon of salt ● 1 cup Jalapeno juice (from the jar) ● ½ cup Mozzarella cheese
Preparation
1. Mix all the ingredients in a bowl or pulse in a blender ( if you don’t like chunks of the ingredients) 2. Pour the mix in a casserole dish 3. Sprinkle Mozzarella cheese on top 4. Bake for 20 mins or until cheese is brown and bubble
