Artichoke, Jalapeno and Parmesan Dip


When planning a party, this is one of the most-requested dips served at our family get-togethers. You can adjust the "heat" of the dip to your personal preference by the amount of jalapeno peppers used, just remember that no two batches of pickled peppers share the same intensity of heat. Artichoke, Jalapeño and Parmesan Dip 1 (8-ounce) package cream cheese, softened 1 cup freshly grated Parmesan cheese 4 pickled jalapeño peppers, seeded and finely chopped 1 (6-ounce) jar marinated artichoke hearts, drain, reserve marinade 2 teaspoons Tabasco green jalapeño sauce Kosher or coarse salt and freshly ground black pepper to taste


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 Jalapeño Peppers In Processor, Add Drained Artichoke Hearts And Process Ju

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