Jalapeno Artichoke Dip

3 green onions, thinly sliced

1 fresh large jalapeno, diced

2 garlic cloves, minced

¼ cup butter

½ cup flour

1 cup heavy cream

1 lb. cream cheese

¾ cup grated Monterey Jack cheese

½ cup grated parmesan cheese

3 cups roughly chopped artichoke hearts

6 oz. canned green chiles, drained

4 oz. pickled jalapenos, chopped

½ cup mayonnaise

salt and pepper to taste

1 cups panko


Lightly sauté the onions, jalapenos and garlic in the herb butter. Stir in flour and cook until thickened. Add heavy cream and cream cheese. Stir to evenly melt it into the sautéed mixture. Do the same with the grated cheeses.

Remove from the heat and fold in the artichokes, chiles, jalapenos and mayonnaise. Season with salt and pepper. Pour into chafing pan.

Sprinkle evenly with grated parmesan and then the Panko. Bake until golden brown and bubbly.