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Baked Artichoke Spread

8 oz. artichoke hearts, cooked

1 cup Parmesan cheese, grated

1 cup sour cream

1 cup mayonaise

1 tsp dill

1/4 tsp garlic powder

2 - 8oz. cream cheese

2 garlic cloves, minced

2 jalapeno peppers, stemmed, seeded and diced

Preheat oven to 325F.  Place all ingredients in food processor and puree until smooth.  Place in shallow ceramic baker or 10 inch terra cotta quiche dish.  Bake for 30 to 45 minutes or until lightly brown on top.  Serve with tortilla chips, french bread or crackers. 

Kristi's note:  makes a great chicken alfredo sauce!

 




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