Jalapeno Artichoke Dip

I got this recipe from my friend Shawnee it’s FANTASTIC! I made it yesterday.

8 oz softened cream cheese
1 c. mayo
1 small can diced green chilies
½ small can diced jalapeno
1 small jar of marinated artichokes, drained
1 c. shredded parmesan
Salt and Pepper to taste

 In a slow cooker (small one works best, I use my electric fondue pot) add the cream cheese and mayo and mix. Add chilies, artichokes, parmesan, salt and pepper. Warm for 45 minutes.

 Serve with toasts, bread, tortilla chips and/or, Triscuts

 (Toasts: slice a baguette in 1/8 inch thick slices, brush tops with olive oil sprinkle with a little salt. Toast in upper part of a 400° oven for 5 minutes or until lightly toasted.  Slice a clove of garlic and rub on tops of all toasts).

Everyone raves over this dip – it’s warm, creamy and spicy perfect for warming up the winter holidays!!! Careful it’s addicting!

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