Feb 24 2008
Jill had us over for a Girl’s Night In on Friday and Barbara brought her version of classic artichoke dip, which she kicks up several notches by adding jalapenos, pimentos and sharp cheddar cheese. Yum!
1 14-oz. can artichoke hearts, drained and chopped
1 cup mayonnaise
1 jar pimentos, 4 oz. drained
6-12 jalapeño slices, chopped, (adjust to your palate!)
¼ cup Parmesan cheese
4 oz. sharp cheddar cheese, grated
- Mix everthing together and put in a 1 1/2 quart baking dish.
- Bake 30 minutes at 325 degrees. Serve with Doritos or Frito Scoops. (I prefer Fritos: had them at the party)