Artichoke Popper Dip Recipe


  • 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


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 Garl

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