Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Hot Artichoke and Jalapeno Dip




Source of Recipe


Medallion






List of Ingredients



• 2 (6.5 oz) jars marinated artichoke hearts, drained
  
• 2 jalapeno peppers, chopped
  
• 2 green onions, chopped
  
• 12 oz cream cheese, softened
  
• 1/2 cup butter, softened
  
• 1 cup crumbled queso fresco or feta cheese
  
• Medallion bite size white corn tortilla chips
  






Instructions



1. Preheat oven to 325 degrees. Spray 9-inch pie pan with non-stick spray.
   
2. Chop artichoke hearts and spread on bottom of pan; sprinkle with jalapeno and green onion.
   
3. Combine cream cheese and butter in small bowl and spread over chopped artichokes.
   
4. Sprinkle with crumbled cheese and bake 20 minutes or until cheese begins to brown. Garnish with additional jalapeno peppers if desired. Serve hot with Medallion tortilla chips.
   






Final Comments


Serves 4