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Categories:Viewed: 17 - Published at: 9 years ago
Ingredients
- 2 (13 1/2 ounce) cans water-packed artichoke hearts, quartered
- 14 cup pickled jalapeno chili
- 13 cup parmesan cheese, shredded
- 12 cup mayonnaise
- 12 cup sour cream
- 1 lemon
- 2 tablespoons parmesan cheese, grated
Method
- Use a food procesor or chopper to dice your artichokes and jalapeno.
- Place this in a small casserole dish.
- Squeeze all juice from lemon over top.
- Mix in shredded parmesan, mayo and sour cream.
- Sprinkle top with grated paremsan and bake at 350F until heated through.
