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Artichoke, Jalapeno, and Parmesan Dip




List of Ingredients



• 1 (8 oz) pkg cream cheese, softened
  
• 1 cup finely grated fresh Parmesan cheese
  
• 3 or 4 pickled jalapeno peppers, finely chopped
  
• 1 (6 oz) jar marinated artichoke hearts, drain, reserve marinade
  
• 1 to 2 tsp jalapeno sauce
  
• salt and freshly ground black pepper to taste
  






Instructions



1. Place softened cream cheese in mixing bowl. Use food processor with metal blade to finely grate Parmesan cheese. Add grated Parmesan to cream cheese. Mix well.
   
2. 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.
   
3. Serve with a variety of crackers or chips.