Wednesday, November 21, 2012

Gluten Free Jalapeno Artichoke Dip

Jalapeno Artichoke Dip

2 cans artichoke hearts, (reserve liquid)
2 1/2 jalapenos, minced
1/2 c. mayo
1/2 c. cream cheese
1 c. Parmesan cheese, grated
8 oz. mozzarella cheese, grated
1/2 tsp. Italian seasoning
1/2 tsp. salt
1/2 tsp. red pepper flakes

Drain the artichoke hearts, but reserve the liquid.  Roughly chop the artichokes, and then add all ingredients to a large pot over medium low heat. Stir ingredients frequently as they warm to prevent burning. Artichoke liquid may be added as needed to thin out the dip. Once the dip is heated through and the cheese has melted, pour the dip into a preheated slow cooker for serving.

*borrowed from Gluten Free Cooking School

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