Artichoke, Jalapeno and Parmesan Dip

Recipe by acid.
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 5mins
YIELD: 2 cups
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (8 ounce) package cream cheese, softened
  • 1
    cup finely grated fresh parmesan cheese
  • 3 -4
    pickled jalapeno peppers, finely chopped
  • 1
    (6 ounce) jar marinated artichoke hearts, drain,reserve marinade
  • 1 -2
    teaspoon jalapeno sauce
  • freshly ground black pepper
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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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