Get ready to add a new dip to your rotation!
This idea is courtesy of Peanut Butter and Peppers, and when I saw it pop up in my Pinterest feed, I knew I had to try it.
What an over-the-top-flavor twist on artichoke dip! She made a healthier version (with low-fat ingredients and Greek yogurt instead of sour cream), but I went all out.
I have gone back and forth over the inclusion of the jalapeno juice, in addition to the jalapenos themselves. When I tasted it last night, I thought it might be too strong for most people, but it got good office reviews today. I personally like the tang/acidity it gives the dish, but it could make it a little too spicy for a lot of palates. So...use at your discretion.
Update: I just had this as an afternoon snack, and it tastes just as great cold!
1 cup sour cream
1/2 cup mayonnaise
4 ounces cream cheese, softened
1 packet dry Ranch dressing mix
1 14-ounce can artichokes, drained, chopped
1/2 cup jarred sliced jalapenos, drained, chopped
2 tbsp. jalapeno juice (optional)
Grated Parmesan cheese
Mix together all ingredients except Parmesan cheese and spoon into greased baking dish. Sprinkle the top evenly with Parmesan cheese. Bake at 350 degrees for 30 minutes.