Here's what you need:
14 oz. can artichoke hearts, any kind, drained and finely chopped
8 oz. brick of cream cheese, at room temperature
1/2 cup mayonnaise (Best Foods)
1/2 cup sour cream
1 cup freshly grated Parmesan
2 cloves garlic, pressed or grated
15-20 jarred Jalapeno slices, finely diced, more or less depending on how hot you like it
2-4 tsp. jarred Jalapeno juice, depending on how hot you like it
Preheat oven to 350 degrees.
In a bowl mix all the ingredients with a hand mixer until fully combined.
Bake for 45 minutes to 1 hour, uncovered until golden and bubbly.
Serve hot with an assortment of crackers or chips.
Here's the handy printable: Cheesy Jalapeno Artichoke Dip
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