Microwave Cheesy Artichoke Spread

There are a lot of recipes for cheese and artichoke spreads. Red jalapeño peppers add a new twist. We make this stuff every year around the holidays, but it could be served at any time of year. We first had it at a Christmas party and ever since associate it with the winter holidays. The Lunds and Byerly's chain of grocery stores of Minnesota's Twin Cities is where we first found this recipe. They are are go-to store for any food product that you aren't going to find at a typical grocery store.

Ingredients

• 1 (14 ounce) can artichoke hearts, drained

• 1 cup mayonnaise

• 1 cup freshly grated Parmesan cheese

• 1 (4 ounce) package shredded Monterey Jack cheese, (1 cup)

• 2 tablespoons chopped hot red jalapeño peppers

• 1/2 teaspoon minced garlic

• pumpernickel snack bread or thinly sliced and toasted French baguette 

To Serve:  Uncover.  Microwave (MEDIUM-HIGH, 70% power), stirring once, until heated through (4 to 5 minutes); stir.  Serve with snack bread.                      
Amount:  3 cups.
Recipe tested in a 650 to 700 watt microwave oven.



Directions
In medium bowl, combine all ingredients except bread.  Spoon into 1 quart shallow microwavable dish.  Refrigerate, covered, several hours or overnight.