A creamy, savory Artichoke Jalapeño Dip with a tangy cream cheese base, marinated artichokes, fresh jalapeños, and grated Parmesan cheese.
Add the softened cream cheese, sour cream, mayonnaise, lemon juice, salt, and pepper to a large mixing bowl. Use a handheld mixer on medium-high speed and mix until smooth.
Add the Parmesan, drained artichokes, jalapeno, and garlic, and stir until evenly incorporated.
Serve right away or store in the refrigerator for 3 days.
Makes 2 1/2 - 3 cups of dip.
Serve with tortilla chips, crackers, vegetables, or toast points.
The Anthony Kitchen