Jalapeno Artichoke Dip
yield: 4 SERVINGS
INGREDIENTS:
1 cup marinated & drained artichoke hearts
1/2 cup grated parmigiano reggiano cheese
4 oz. cream cheese
1/4 cup mayonnaise
salt & pepper, to taste
splash of water
1-2 tablespoons finely chopped jalapenos
1/2 cup grated parmigiano reggiano cheese
4 oz. cream cheese
1/4 cup mayonnaise
salt & pepper, to taste
splash of water
1-2 tablespoons finely chopped jalapenos
DIRECTIONS:
Place artichokes into the bowl of a food processor. Pulse until coarsely chopped. Add in parm, 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. So so good :)
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