When planning a party,
this is one of the most-requested dips served at our family get-togethers.
You can adjust the "heat" of the dip to your personal
preference by the amount of jalapeno peppers used, just remember
that no two batches of pickled peppers share the same intensity
of heat.
Artichoke,
Jalapeño 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 Tabasco green jalapeño 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 jalapeño peppers
in processor, add drained artichoke hearts and process just until
coarsely chopped. Add artichoke/jalapeño mixture and the
jalapeño 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.
Makes 16 servings or yields
2 cups.
Nutrition Facts (per 2
tablespoon serving): 82.8 calories; 72% calories from fat; 6.8g
total fat; 21.1mg cholesterol; 151.4mg sodium; 70.6mg potassium;
2.0g carbohydrates; 0.7g fiber; 0.2g sugar; 1.4g net carbs; 3.9g
protein.
Copyright Hope Pryor, please
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