Ingredients

• 2 tablespoons unsalted butter
• 1/2 red onion, cut in small dice
• 2 jalapenos, seeded, cut in small dice
• 1 teaspoon salt
• Three 12-ounce jars artichoke hearts in water, drained
• 8 ounces cream cheese, cubed
• 1 cup sour cream
• 1 1/2 cups shredded jalapeno Jack cheese

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Instructions

1. Melt the butter in a large skillet or saute pan over medium-high heat.
2. Add the red onions, jalapenos and salt and cook until the onions are soft and translucent, 5 minutes.
3. Add the artichokes and cook until starting to fall apart, 8 to 10 minutes.
4. Reduce the heat to medium and add the cream cheese, stirring until melted.
5. Add the sour cream and Jack cheese and mix until well combined.
6. Transfer the dip to a warmer or slow cooker to hold for serving.