14 oz. canned/jarred artichoke hearts, drained and chopped
⅓ cup mayonnaise
2 jalapeños, seeded and finely diced
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. salt
¼ tsp. ground black pepper
Instructions
Preheat oven to 350 degrees Fahrenheit and spray a small baking dish with nonstick cooking spray (an 8 x 8 dish will work, so will a dish the size of a loaf pan).
In a small bowl, combine all ingredients and mix.
Pour dip into baking dish.
Bake for 15-20 minutes until bubbling and top is starting to turn golden brown.
Serve warm with tortilla chips, pita chips, crackers, or fresh crudités.
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/jalepano-artichoke-parmesan-dip/