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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This recipe's the result of my wanting to use some small amounts of leftover ingredients from other recipe construction. I'd describe it as a combination of artichoke cheese dip and jalapeno poppers and enjoyed it as a spread on garlic bread. Ingredients:
1/2 cup mayonnaise |
1/4 cup shredded cheddar cheese |
3/4 cup shredded mexican blend cheese |
1/8 teaspoon seasoned salt |
1 teaspoon dried dill weed |
1/8 teaspoon lemon pepper |
1/2 (14 ounce) can artichoke hearts, well drained and chopped |
1 tablespoon diced jalapenos |
Directions:
1. Preheat oven to 350 degrees.
2. Combine the mayonnaise, cheese(s), seasoned salt, dill weed, lemon pepper and artichoke hearts. Mix well and transfer to a baking dish.
3. Bake uncovered for 30 minutes.
4. Note: I just used enough jalapenos to give a touch of heat, use the amount that fits your tastes...also whatever cheese(s) you prefer.
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