| | Directions | | Combine cream cheese and Parmesan cheese, mix well, set aside. Place jalapeno peppers in food processor, add drained artichoke hearts and process just until coarsely chopped. Add jalapeno peppers and artichoke mixture to the jalapeno sauce. Add this to cheese mixture. Mix well. Add a small amount of reserved artichoke marinade if needed to obtain desired consistency. Salt and pepper to taste. Refrigerate until ready to serve. Serve with a variety of chips or crackers. Makes 16 servings or 2 cups. |
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| Ingredients | | - |  | 1 package cream cheese, softened (8 ounce pkg.) |
| - | | 1 cup freshly grated Parmesan cheese |
| - | | 4 pickled Jalapeno peppers, seeded and finely chopped |
| - | | 1 jar marinated artichoke hearts, drained and reserve marinade (6 ounce jar) |
| - | | 2 teaspoons Tabasco green jalapeno sauce |
| - | | Kosher salt |
| - | | Freshly ground black pepper, to taste |
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