Artichoke, Jalapeno and Parmesan Dip

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Artichoke, Jalapeno and Parmesan Dip

 

1 8 ounce package cream cheese, softened

1 cup freshly grated Parmesan cheese

4 pickled jalapeño peppers, seeded and finely chopped

1 6 ounce jar marinated artichoke hearts, drain, reserve marinade

2 teaspoons hot sauce

kosher or coarse salt and freshly ground black pepper to taste

 

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/jalapeño mixture and the hot 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. Yields 2 cups.

 

 

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