Artichoke Jalapeno Dip

• 2 (13 1/2 ounce) cans water-packed artichoke hearts, quartered
• 14 cup pickled jalapeno chili
• 13 cup parmesan cheese, shredded
• 12 cup mayonnaise
• 12 cup sour cream
• 1 lemon
• 2 tablespoons parmesan cheese, grated

1. Use a food procesor or chopper to dice your artichokes and jalapeno.
2. Place this in a small casserole dish.
3. Squeeze all juice from lemon over top.
4. Mix in shredded parmesan, mayo and sour cream.
5. Sprinkle top with grated paremsan and bake at 350F until heated through.

water, jalapeno chili, parmesan cheese, mayonnaise, sour cream, lemon, parmesan cheese

Taken from www.food.com/recipe/artichoke-jalapeno-dip-309133 (may not work)