Artichoke Jalapeno Dip

Photo by
Adapted from shugarysweets.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from shugarysweets.com

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

Directions

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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