Artichoke Jalapeño Dip

I think that I could live on chips and dip. Between tahini, hummus, salsa, bean dip and this dip I could easily skip dinner 5 nights a week! Honestly, I have chips and dip for lunch most days. If I suddenly developed an allergy to corn chips I would be lost (and probably 10 pounds lighter)! Anyway, I started making this dip partly because it is one of my hubby’s favorites and when you buy it at the store not only do you pay $5 for a tiny container, you also get lots of unnecessary ingredients! Most store bought artichoke dips have mayo in them and I don’t eat mayonnaise because it makes me physically ill. I’m not actually allergic to it or anything in it, but if I eat it, watch out!  When we first started dating my hubby didn’t believe me (he thought I was being dramatic) so he decided to sneak some mayo into my breakfast sandwich. About halfway through I had to run to the bathroom to be sick, needless to say he hasn’t questioned it since!  Goodness I’m so distracted today, back to the recipe!

Artichoke Jalapeño Dip

• 1 cup of sour cream
• 1 cup of cream cheese
• 1 cup shredded mozzarella cheese
• 2-3 cloves of garlic
• 1 can of artichoke hearts packed in water
• sliced jalapeños to suit your palate (I used about 1/2 – 3/4 cup but I like it spicy)

Put all of your ingredients in the food processor or blender and mix them up! Then just put them in your favorite serving dish and enjoy.