Anything with artichokes in it is a good thing, as far as I am concerned. This dip recipe is a real crowd-pleaser. You can adjust the “heat” of the dip to your personal preference by the amount of jalapeño peppers used, just remember that no two batches of pickled peppers share the same intensity of heat.
Artichoke, Jalapeño & Parmesan Dip
Serves 16 servings or yields 2 cups
1 (8 oz) package cream cheese, softened
1 cup freshly grated Parmesan cheese
4 pickled jalapeño peppers, seeded and finely chopped
1 (6 oz) jar marinated artichoke hearts, drain, reserve marinade
2 tsp 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 just until coarsely chopped. Add artichoke/jalapeño mixture and the jalapeño 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.
Serve with a variety of crackers or chips.