Artichoke, Jalapeño and Parmesan Dip

This dip is so good, you can count on it being a hit at your next party or gathering.

Recipe Ingredients:

1 (8-ounce) package cream cheese, softened
1 cup freshly grated Parmesan cheese
4 pickled jalapeño peppers, seeded and finely chopped (about 3 to 4 tablespoons, or to taste)
1 (6-ounce) jar marinated artichoke hearts, drain, reserve marinade
2 teaspoons Tabasco green jalapeño sauce
Kosher or sea salt and freshly ground black pepper to taste

Cooking Directions:

1. Use a food processor with metal blade to finely grate Parmesan cheese.
2. Add the cream cheese, mixing well. Transfer cheese mixture to a mixing bowl.
3. 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.
4. Refrigerate until ready to serve.
5. Serve with a variety of crackers or chips.

Makes 16 servings or yields 2 cups.

Nutritional Information Per Serving (2 tablespoons): 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.

Recipe and photograph by Hope Cantil; copyright © 1999; property of CooksRecipes.com. See Terms of Use.