Jalapeno Artichoke Dip
This stuff is dangerous. It is super spicy and delicious. It is best served with big chunks of crusty French bread, but also goes great with all kinds of crackers, and even as a sauce on potatoes.
4 oz. sliced jalapenos, well drained
4 oz. canned artichoke hearts, well drained
1 tsp. black pepper
2 c. sour cream
2 c. mayonnaise
2 c. shredded parmesan cheese
In the food processor blend the jalapenos, artichokes, pepper, and sour cream until the mixture is smooth. Pour the mixture into a bowl and fold in the parmesan and the mayonnaise. Allow to chill in the refrigerator for at least two hours before serving. Enjoy!