My friend HJ sent me recipe. I have taken this to some get togethers and it has always been a hit!
Jalapeno ñ Artichoke Dip
14 ozs. Artichoke Hearts drain well
8 ozs. Philly Cream Cheese
1/2 c. or more Monterey Jack Cheese shredded
1/4 c. mayo
1/4 tsp. paprika
little lemon juice fresh
dash white vinegar
salt to taste
1 T. olive oil maybe little more
1/2 tsp to 1 T. French's mustard
1-2 Jalapeno seeded
Place everything in a blender or food processor and blend until chunky.
Slowly add the following ingredients until like a chunky spreadable moist potato salad:
cream (just a little)
milk
salt to taste
Chill well serve with crackers, celery sticks, tortilla chips or anything else you can think of.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment