1 cup chopped canned artichoke hearts
1 cup shredded Monterey Jack cheese
1 cup shredded sharp Cheddar cheese
8 oz. carton sour cream
Dill weed (optional)
Tomato wedges (optional)
Parsley sprigs (optional)
Preheat the oven to 350 degrees.
Pour 1/2 cup Brownwood Acres Cherry Jalapeno Salsa into the bottom of a lightly greased 10? quiche dish.
Sprinkle artichokes over salsa. Sprinkle cheese over artichokes.
In blender container, place eggs and blend well. Add sour cream to eggs and blend until smooth.
Pour egg mixture over cheeses. Sprinkle lightly with dill weed.
Bake uncovered for 30-40 minutes, or until a knife inserted near the middle comes out clean.
Cut into wedges. Garnish with tomato wedges and parsley.