Artichoke, Jalapeno and Parmesan Dip
- Ready In:
- 5mins
- Ingredients:
- 7
- Yields:
-
2 cups
ingredients
- 226.79 g package cream cheese, softened
- 236.59 ml finely grated fresh parmesan cheese
- 3-4 pickled jalapeno peppers, finely chopped
- 170.09 g jar marinated artichoke hearts, drain,reserve marinade
- 4.92-9.85 ml jalapeno sauce
- salt
- freshly ground black pepper
directions
- Use a food processor with metal blade to finely grate Parmesan cheese.
- Add the cream cheese, mixing well.
- Transfer cheese mixture to a mixing bowl.
- Chop jalapeno peppers in processor, add drained artichoke hearts and process just until coarsely chopped.
- Add artichoke/jalapeno mixture and the jalapeno sauce to cheese mixture.
- Mix well.
- If needed, add small amount of additional marinade to obtain desired consistency.
- Salt and pepper to taste.
- Refrigerate until ready to serve.
- Serve with a variety of crackers or chips.
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Reviews
RECIPE SUBMITTED BY
acid.
Denver, Co.
Hi,I live in Denver, Co.
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