Artichoke Jalapeno Dip

By ukiahgal67

Ingredients

• 1 can (14 oz) artichoke hearts, drained
• 2 jalapeño peppers, 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

Details

Adapted from shugarysweets.com

Preparation

Step 1

1.
In a food processor, pulse artichoke hearts until chopped.
Add jalapeño's and pulse until desired consistency.
Add remaining ingredients and pulse until fully blended.

2.
Spoon into a bowl and serve with pita chips, bagel bites, crackers or veggies!

3.
Store in refrigerator for up to one week.