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Artichoke, Jalapeno And Parmesan Dip

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Ingredients

Adjust Servings:
1 (8 ounce) package cream cheese, softened
1 cup finely grated fresh parmesan cheese
3 - 4 pickled jalapeno peppers, finely chopped
1 (6 ounce) jar marinated artichoke hearts, drain,reserve marinade
1 - 2 teaspoon jalapeno sauce
salt
freshly ground black pepper

Nutritional information

663
Calories
488 g
Calories From Fat
54.3 g
Total Fat
33.6 g
Saturated Fat
168.7 mg
Cholesterol
1733 mg
Sodium
16.2 g
Carbs
5.5 g
Dietary Fiber
2.2 g
Sugars
31.1 g
Protein
567g
Serving Size

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Artichoke, Jalapeno And Parmesan Dip

Features:
    Cuisine:

    The only variation was to use fresh jalapeno (4) and no jalapeno sauce. Not very hot - just a nice slow burn at the end.
    thanks !

    • 25 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Artichoke, Jalapeno and Parmesan Dip, , The only variation was to use fresh jalapeno (4) and no jalapeno sauce Not very hot – just a nice slow burn at the end thanks !, I make this dip for every party, and it is always a hit! It’s also very easy to make Thanks for sharing this recipe


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    Steps

    1
    Done

    Use a Food Processor With Metal Blade to Finely Grate Parmesan Cheese.

    2
    Done

    Add the Cream Cheese, Mixing Well.

    3
    Done

    Transfer Cheese Mixture to a Mixing Bowl.

    4
    Done

    Chop Jalapeno Peppers in Processor, Add Drained Artichoke Hearts and Process Just Until Coarsely Chopped.

    5
    Done

    Add Artichoke/Jalapeno Mixture and the Jalapeno Sauce to Cheese Mixture.

    6
    Done

    Mix Well.

    7
    Done

    If Needed, Add Small Amount of Additional Marinade to Obtain Desired Consistency.

    8
    Done

    Salt and Pepper to Taste.

    9
    Done

    Refrigerate Until Ready to Serve.

    10
    Done

    Serve With a Variety of Crackers or Chips.

    Avatar Of John Jackson

    John Jackson

    Grill guru known for cooking up tender and flavorful barbecue dishes.

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