Liz’s Famous Artichoke Dip
Tailgating Favorite!
Ingredients
8 ounces cream cheese
1/2 cup mayo
1/2 c sour cream
1 bag frozen artichoke hearts, thawed (you can find at Trader Joes)
1/2 cup freshly grated Parmesan
1cup shredded Monterey Jack cheese
1 tablespoon chopped fresh parsley
2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated lemon zest
1 small garlic clove, finely chopped
1 jalapeño chopped and seeds removed
Preparation
Whirl all ingredients in a food-processor bowl until mixture is blended and artichokes break into small pieces. Bake at 350 for 25 min or until brown and bubbly.
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Serve with toasted pita bread or crackers
