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Artichoke Jalapeno Dip

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Rate this recipe 4.5/5 (13 Votes)

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.

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