Hot Jalapeno Artichoke Dip from Number 2 Pencil

yellowblissroad.com

Sonia’s

1 14- ounce can of artichoke hearts in water drained and chopped

1 4- ounce can of diced jalapenos drained

1 4- ounce can of diced Ortega chilies

1 cup of mayonnaise

8 ounces of Parmesan cheese grated

8 ounces of softened cream cheese

Directions at yellowblissroad.com

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