Categories: Appetizer, Dips, Party

Ingredients

• 1 large jalapeño
• Four 9-ounce boxes frozen artichokes—thawed, drained and coarsely chopped
• 3/4 cup mayonnaise
• 3/4 cup freshly grated Parmigiano-Reggiano cheese
• 1 garlic clove, minced
• 1 tablespoon fresh lemon juice
• 1 teaspoon finely grated lemon zest
• 1 teaspoon kosher salt
• 1 teaspoon Tabasco
• 2 1/2 ounces sharp white cheddar cheese, shredded (1 cup)
• Crackers or sliced baguette, for serving

Directions

1. Preheat the oven to 350°. Roast the jalapeño directly over a gas flame, turning, until charred all over. Let cool, then peel and seed the jalapeño and cut it into 1/4-inch dice.

2. In a large bowl, mix the artichokes with the jalapeño, mayonnaise, Parmigiano, garlic, lemon juice, lemon zest, salt and Tabasco. Transfer the mixture to a 1-quart baking dish. Bake for about 15 minutes, or until hot.

3. Preheat the broiler. Sprinkle the shredded cheddar evenly over the hot dip. Broil for about 2 minutes, until browned in spots and bubbly. Serve hot or warm, with crackers.

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