Byerly’s, an upscale grocer in Minneapolis, is renown for great recipes. Back in 1992, the store copyrighted this twist on the traditional artichoke dip recipe and advertised it to customers on give away recipe cards. It can be made ahead for parties, but, you are pressed for time, Byerly’s offers a great spinach artichoke dip in it’s delicatessen. (Or…if you prefer spinach to jalapeño, just substitute!) Serve with crispy crostini or sliced, toated French bread.

Byerly’s Cheesy Jalapeño Artichoke Spread
1 (14 oz.) can artichoke hearts
1 (4 oz.) pkg. Monterey Jack cheese, shredded
2 tbsp. hot red jalapeño peppers, chopped
1/2 tsp. garlic, minced
1 c. mayonnaise
1 c. parmesan, freshly grated
Pumpernickel snack bread

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

To serve: uncover, microwave (medium-high, 70% power), stirring once, until heated through (4-5 min.); stir. Serve with snack bread. Makes 3 cups.

Note: recipe tested in a 650-700 watt microwave oven.