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| Prep Time Cook Time |
Servings 4 | Difficulty Easy |
Ingredients
- 1 cup Marinated And Drained Artichoke Hearts
- ½ cups Grated Parmigiano Reggiano Cheese
- 4 ounces, weight Cream Cheese
- ¼ cups Mayonnaise
- Salt And Pepper, to taste
- 2 Tablespoons Finely Chopped Jalapeno
Preparation Instructions
Place artichokes into the bowl of a food processor. Pulse until coarsely chopped. Add in Parmesan cheese, cream cheese, mayo, salt and pepper. Pulse in short bursts or until everything starts to blend. I added in a splash of water to get things going at first. Make sure to leave the dip slightly chunky, so it has a good texture.
Spoon dip into bowl and stir in chopped jalapenos by hand. Serve with pita, crackers, tortilla chips, veggies, or anything else lying around.
