Jalapeno Artichoke Dip
Ingredients:
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
Directions:
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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