Artichoke Dip

• 1 large jalapeno
• Four 9-ounce boxes frozen artichokesthawed, 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

1. Preheat the oven to 350.
2. Roast the jalapeno directly over a gas flame, turning, until charred all over.
3. Let cool, then peel and seed the jalapeno and cut it into 1/4-inch dice.
4. In a large bowl, mix the artichokes with the jalapeno, mayonnaise, Parmigiano, garlic, lemon juice, lemon zest, salt and Tabasco.
5. Transfer the mixture to a 1-quart baking dish.
6. Bake for about 15 minutes, or until hot.
7. Preheat the broiler.
8. Sprinkle the shredded cheddar evenly over the hot dip.
9. Broil for about 2 minutes, until browned in spots and bubbly.
10. Serve hot or warm, with crackers.

jalapeno, frozen artichokesthawed, mayonnaise, freshly grated parmigianoreggiano cheese, garlic, lemon juice, lemon zest, kosher salt, tabasco, cheddar cheese, crackers

Taken from www.foodandwine.com/recipes/artichoke-dip (may not work)