Dip, Judy's Artichoke and jalapeno w/horseradish
By Floridaberry
Judy made Christmas around 2001 then several times later. We all loved this dip.
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Ingredients
- 1 can artichoke hearts
- 1/4 cup jalepenos
- 3/4 cup Parmesian grated cheese
- 1/2 cup mayo (miracle whip)
- 1/2 cup sour cream
- 1 or 2 cloves minced garlic
- horseradish to taste
Preparation
Step 1
Blend artichoke and jalepeno (using high speed blender). Add to bowl the rest of the ingredients. Chill. You may also heat up in microwave until its good and warm. We ate it cold.
Is delicious!!