Jalapeño Artichoke Dip

Giorgio Celmo

Ingredients

1 6-1/2 oz  (182 grm). Can marinated artichoke hearts

1/2 cup (125 ml) mayonnaise

1/2 cup (125 ml) sour cream

1 cup (225 ml) grated parmesan cheese (fresh is best)

1 small can of jalapeno pepper or green chilies, chopped

Directions

Drain artichoke hearts and chop.

Mix together with remaining ingredients.

Bake for 30 minutes at 350 degrees (175 C.).

Mix and serve warm.

This is so simple and delicious, one of my favorite appetizer I've ever had to translate for my wife’s family in Mexico.

Try this with pieces of baguettes or tortilla chips