Artichoke, Jalapeño and Parmesan Dip - joe-possum/recipes GitHub Wiki
Ingredients
- 8 oz Neufchatel cheese
- 1 cup finely grated fresh Parmesan cheese
- 3 -4 pickled jalapeño peppers, finely chopped
- 6 oz marinated artichoke hearts, drain,reserve marinade
- 1 -2 teaspoon jalapeno sauce
- salt
- freshly ground black pepper
Procedure
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.