28ouncesartichoke hearts, drained and roughly chopped(two 14 ounce cans)
¼cupjalapeno slices, finely chopped(from a jar)
Instructions
Slow Cooker Directions:
Place all the ingredients in the slow cooker.
8 ounces cream cheese, ½ cup sour cream, ½ cup mayonnaise, 1 cup shredded mozzarella cheese, 2 tablespoons grated Parmesan cheese, 1 teaspoon minced garlic, 28 ounces artichoke hearts, drained and roughly chopped, ¼ cup jalapeno slices, finely chopped
Mix thoroughly
Cook on high 1 ½ to 2 hours.
Optional step for serving: top with another ½ cup of shredded mozzarella and allow it to melt.
Microwave Directions:
Place all ingredients in a microwave-safe bowl. Stir to combine.
8 ounces cream cheese, ½ cup sour cream, ½ cup mayonnaise, 1 cup shredded mozzarella cheese, 2 tablespoons grated Parmesan cheese, 1 teaspoon minced garlic, 28 ounces artichoke hearts, drained and roughly chopped, ¼ cup jalapeno slices, finely chopped
Microwave for 2 minutes on high, then stir well.
Microwave for another 2 minutes, or until hot.
Optional step for serving: top with another ½ cup of shredded mozzarella and allow it to melt (or zap it for another 30 seconds if needed).
Video
Notes
The cream cheese will mix in easier if it's softened. Zap it in the microwave for 30-60 seconds to do this quickly.
The slow cooker method is better than the microwave method for serving the dip the same day. This is because the slow cooker method really allows the jalapeno flavor to permeate. However if you are making this a day or two ahead of time, either method works well because the flavors will have time to meld before serving.