- 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)
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.
Liz & Santita