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Artichoke, Jalapeno and Parmesan Dip Recipe

   
 

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     Artichoke, Jalapeno and Parmesan Dip

Category   Appetizers
Sub Category   None

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

Instructions
Directions- 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 jalapeño peppers in processor, add drained artichoke hearts and process just until coarsely chopped. Add artichoke/jalapeño mixture and the jalapeño sauce to cheese mixture. Mix well. If needed, add small amount of additional marinade to obtain desired consistency. Salt and pepper to taste. Serve with a variety of crackers or chips.
Refrigerate until ready to serve.
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.
Serving Suggestions
Serve with a variety of crackers or chips.Makes 16 servings or yields 2 cups.


Originally Submitted
12/26/2011





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