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Appetizers | |
| 2 tablespoons unsalted butter 1/2 red onion, cut in small dice 2 jalapenos, seeded, cut in small dice 1 teaspoon salt Three 12-ounce jars artichoke hearts in water, drained 8 ounces cream cheese, cubed 1 cup sour cream 1 1/2 cups shredded jalapeno Jack cheese | |
| Melt the butter in a large skillet or saute pan over medium-high heat. Add the red onions, jalapenos and salt and cook until the onions are soft and translucent, 5 minutes. Add the artichokes and cook until starting to fall apart, 8 to 10 minutes. Reduce the heat to medium and add the cream cheese, stirring until melted. Add the sour cream and Jack cheese and mix until well combined. Transfer the dip to a warmer or slow cooker to hold for serving. | |
Unrated | |
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