Friday, April 1, 2011

Spicy Artichoke Dip, in other words, CHEEEEEEEEESE

Here's the straight dope, I made this TWICE in one week and finished it all by myself BOTH times. Yes, it will make you covetous. Yes, it will make your lips tingle from the spice of the mighty jalapeno! But you will be fat and you will be happy.

Get it:
  • 6 1/2 oz can of marinated artichoke hearts
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup Parmesan cheese (grated)
  • 1/2 cup Mozzarella cheese (grated)
  • 1 small can diced jalapenos (drained)
Preheat the oven to 350.

Drain the artichokes and jalapenos, and make sure you drain those jalapenos well. That spicy leftover juice can make your dip incredibly spicy. Chop up the artichoke hearts. Combine the artichoke with the mayonnaise, sour cream, Parmesan cheese, and Mozzarella cheese in a large mixing bowl, and mix them up good.
Pour the mixture into an oven safe baking dish and bake for 30 minutes or until the cheese on top in golden brown and scrumptious-looking. Make sure to let the dip cool from boiling lava-hot to warm. You'd be surprised how much spice those jalapenos add on their own.
Feel free to use more or less or the jalapenos depending on your taste buds.
Serve with some nice bread, or pita, or my personal favorite, Santitas $2 Only Tortilla Chips.


Liz & Santita

1 comment:

Miss Doc said...

Oh, how I wish there is oven in my student hostel! I love love love your blog and how you kindly share your recipes. As fellow college student and a totally amateur in cooking, it is always been challenging to find the most healthy (and least pricey) ingredients and try to make something edible. Inspiring blog! Would be excited if you check mine too! xo :)