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Hot Artichoke Dip

1-2 medium jalapeño peppers, ribs and seeds removed
2 whole green onions
1/4 tsp minced garlic
1/2 (8-oz) pkg cream cheese
3/4 cup grated Parmesan cheese
1/4 cup mayonnaise
1 tsp lemon juice
black pepper
1/4 tsp cayenne (optional)
2 tsp soy sauce
1 (14-oz) can water-packed artichoke hearts, drained

1. Bring a medium pot of water to boil over high heat.

2. Add jalapeños and green onions, and blanch for 3 minutes. Drain, rinse with cold water, and drain completely.

3. In a food processor, combine blanched jalapeños and green onions with garlic, and process until finely chopped. Add cream cheese, 1/2 cup Parmesan cheese, mayonnaise, lemon juice, salt, pepper, cayenne (if using), and soy sauce, and process until smooth. Add drained artichoke hearts and process until coarsely chopped.

4. Scoop into a small baking dish or if preferred, a number of smaller baking dishes. (Ramekins work well.) Sprinkle remaining 1/4 cup Parmesan cheese over top, cover with aluminum foil, label, and freeze.

To reheat: Bake frozen dip in a 375°F oven for about 45 minutes to 1 hour (timing depends on portion size) or until bubbly and top is beginning to brown. Serve with crusty bread for dipping.

The Complete Idiot's Guide to Easy Freezer Meals
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