Saturday, January 9, 2010

Jalapeno ñ Artichoke Dip

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.

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