Artichoke Jalapeno Dip

By lynn

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Ingredients

1 can (14oz) artichoke hearts, drained
2 jalapenos, 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

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

In a food processor, pulse artichoke hearts until chopped. Add jalapenos and pulse until desired consistency. Add remaining ingredients and pulse until fully blended. Spoon into a bowl and serve with pita chips, bagel bites, crackers or veggies! Store in refrigerator for up to one week. ENJOY.