Artichoke, Jalapeno And Parmesan Dip - cooking recipe

Ingredients

1 (8 ounce) package cream cheese, softened
1 cup parmesan cheese, freshly grated
4 jalapenos, seeded, finely chopped
1 (6 ounce) jar marinated artichoke hearts, drained, reserve marinade
2 teaspoons Tabasco sauce, green jalapeno sauce
kosher salt, to taste
fresh ground pepper, to taste

Preparation

Use a food processor with metal blade to finely grate Parmesan cheese.
Add the cream cheese, mixing well.
Transfer cheese mixture to a mixing bowl.
Chop jalapeno peppers in processor, add drained artichoke hearts and process just until coarsely chopped.
Add artichoke/jalapeno mixture and the jalapeno sauce to cheese mixture.
Mix well.
If needed, add small amount of additional marinade to obtain desired consistency.
Salt and pepper to taste.
Refrigerate until ready to serve.
Serve with a variety of crackers or chips.
Makes 16 servings or yields 2 cups.
Nutrition Facts (per 2 tablespoon serving): 82.8 calories; 72% calories from fat; 6.8g total fat; 21.1mg cholesterol; 151.4mg sodium; 70.6mg potassium; 2.0g carbohydrates; 0.7g fiber; 0.2g sugar; 1.4g net carbs; 3.9g protein.