Artichoke Jalapeno Dip

By DWatkins23

Ingredients

• 1 can (14oz) artichoke hearts, drained
• 2 jalapenos, seeded
• 1/2 cup parmesan cheese, grated
• 6 oz cream cheese, softened
• 1/4 cup mayonnaise
• 1/2 tsp kosher salt
• 1/4 tsp ground black pepper
• 1/2 tsp garlic salt

Preparation

Step 1

In a food processor, pulse artichoke hearts until chopped. Add jalapenos and pulse until desired consistency. Add remaining ingredients and pulse until fully blended. Spoon into a bowl and serve with pita chips, bagel bites, crackers or veggies! Store in refrigerator for up to one week. ENJOY.