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Hot Jalapeno Artichoke Dip from Number 2 Pencil
  • 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
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