Laurel's Jalapeno Artichoke Dip
*from the kitchen of Amylee Nicoll*
Ingredients
2 c. mayo
2 c. freshly shredded parmesan cheese
1 16 oz. can artichoke hearts, roughly chopped
6-8 oz. jalapenos, roughly chopped
whole grain chips, baguette, or veggies, for serving
Instructions
Preheat oven to 350. In a small bowl, combine all ingredients and stir. Spread dip in an oven-safe dish. Bake for 45 minutes until hot, browned, and bubbly.
1 comment:
So basically, I just copy everything you girls do. I made veggie sandwichs this week (Kalie's recipe), Artichoke dip tomorrow (Kalies recipe), Raspberry Lemonade on Sunday (Melissa's recipe). I plan to take notes and turn into an awesome cooking, homemaking maniac. Maybe. Next Thursday, my house, attendance is non-negotiable, more info to come. :)
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