Jalapeño Artichoke Dip

pickled jalapenos(chopped) + 1/4 cup pickling liquid

Chop the artichokes and jalapenos until you have 1 cup of each. 

Add the chopped artichokes and jalapenos to a large bowl. 

Mix in 1 cup of mayo and 1 cup of sour cream. 

Stir in the cotija cheese and 1 cup of whichever cheese you are using. I used queso chihuahua mixed into the dip.

Lastly stir in the 1/4 cup of the jalapeno pickling liquid. 

Pour the dip into a baking dish and top with the remaining cup of cheese for the melty gooey topping. 

Bake at 350 degrees for 20-25 minutes, or until the cheese is browned and melted.