This was not my original choice for Friday Feast. I had good intentions, but I'm blaming in on the Wolves of Clan Sutherland, new release in a few weeks, and lots of prepping for Magnar. In truth, I don't have a lot of time to fuss with meals, so I've been making dinners that were easy peasy. No fuss and little time to prepare. So what to do? I looked in my pantry and pulled forth these items for a dip that would be wonderful with a baguette and a salad. Have I mentioned my hubby believes I was a rabbit in a past life? Teasing aside, I do adore salads. Yet this dip is delicious!
Spicy Artichoke Jalapeno Dip
1-14oz can of artichoke hearts, drained
2 jalapenos, seeded and roughly chopped
½ cup grated Parmesan cheese or mozzarella cheese (or a mixture of half-and-half)
8 oz cream cheese, softened
¼ cup mayonnaise
2 garlic gloves, chopped
½ tsp salt
¼ tsp ground pepper
Preheat oven to 350 degrees.
In a food processor, pulse the artichoke hearts until chopped. Add half the jalapenos and pulse until desired consistency.
Add the parmesan or mozzarella, cream cheese, mayonnaise, garlic, salt, pepper and pulse until fully blended. Stir in the other half of chopped jalapenos.
Put in a small casserole dish and bake for 30 minutes until hot and bubbly. On the last five minutes, sprinkle an additional mozzarella cheese and put under the broiler for five minutes.
OR you can chill for an hour and serve cold.