Artichoke Dip.

Artichoke Dip

• 1 14 ounce can artichoke hearts, finely chopped
• 4 large cloves garlic, minced
• Optional: Chopped sliced jalapeno peppers (pickled or fresh) to taste
• 1 Tablespoon lemon juice
• 1/4 cup mayonnaise
• 2 ounces cream cheese, softened
• 1/2 cup + 2 tablespoons finely grated parmasean cheese
• 2 tablespoons bread crumbs

A friend of mine has made this a couple of times. She finally gave me the recipe -- I forget where she got it from originally though.

Combine artichoke hearts, garlic and jalapenos.

In a separate bowl, combine the lemon juice, mayonnaise, cream cheese, and 1/2 cup parmesean cheese.

Combine all together, and put in a small (one-pint to one-quart) casserole dish. Combine breadcrumbs and remaining parmesean cheese to cover the top of the dip. There is no need to cover the casserole dish.

Bake for 20-30 minutes at 375 degrees. Serve warm with crackers or bread.

Serves: 2 cups

Preparation time: 30 min