Artichoke Dip


1 Large jalapeño
four 9-ounce Boxes frozen artichokes—thawed, drained and coarsely chopped
3/4 cup Mayonnaise
3/4 cup Freshly grated Parmigiano-Reggiano cheese
1 Garlic clove, minced
1 tablespoon Fresh lemon juice
1 teaspoon Finely grated lemon zest
1 teaspoon Kosher salt
1 teaspoon Tabasco
2 1/2 ounces Sharp white cheddar cheese, shredded (1 cup)
Crackers or sliced baguette, for serving


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