Artichoke Dip A La Veracruzana


  • 1 (6-ounce) jar water-packed marinated artichokes, undrained
  • 8 ounces fresh goat cheese
  • 3 tablespoons chopped ultramoist recipe-ready sun-dried tomatoes
  • 1 tablespoon chopped green olives
  • 1 tablespoon diced pickled jalapeño peppers
  • 2 tablespoons chopped Italian parsley
  • 1/4 teaspoon sea salt
  • Garnish: 2 teaspoons chopped sun-dried tomatoes and 1 teaspoon parsley
  • Crackers


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