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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This was my secret recipe and now I am sharing with the universe. Enjoy! I always recommend low-sodium salt and cracked black pepper or peppercorns. Green chiles can be substituted for pickled jalapenos. This is great for a dip with seasoned crackers, chips, or vegetables. Ingredients:
1 1/2 cups quartered artichoke hearts in water, drained and chopped |
3/4 cup mayonnaise |
3/4 cup shredded mozzarella cheese |
1/2 white onion, chopped |
1/2 cup grated parmesan cheese |
1/4 cup chopped pickled jalapeno peppers |
1 teaspoon salt, or to taste |
1 teaspoon ground black pepper, or to taste |
2 pinches paprika |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Mix artichoke hearts, mayonnaise, mozzarella cheese, white onion, Parmesan cheese, jalapeno peppers, salt, and black pepper in a bowl; spread into a baking dish. Sprinkle paprika over the artichoke mixture.
3. Bake in preheated oven until hot and beginning to set, about 25 minutes. Cool at least 15 minutes before serving.
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