Jalapeño Artichoke Dip

Jalapeño Artichoke Dip

1 cup sour cream 1 cup mayonnaise 1 cup freshly grated Parmesan cheese 1 cup finely chopped artichoke hearts 1 4 oz can chopped jalapeños Preheat oven to 375 degrees. Use 3/4 of the jalapeños from can. Mix jalapeños with all the remaining ingredients together in a 8 or 9 inch ovenproof dish.  I use a pie plate.  Bake for 30-35 minutes or until golden brown on top.  Serve with tortilla chips.  Watch it disappear. *If using marinated artichokes rinse the artichokes first. Otherwise it will leave a layer of oil on top of dip. *A party favorite and so easy to make. *I have been making this dip for twenty years and it is always a hit.  It is my most requested recipe.  I bring it to parties and it is always gone first.