Creamy Artichoke Habanero Dip

• Marinate Habaneros
• 1 fresh habanero pepper, sliced
• 1 large clove garlic, rough chopped
• 1 pinch kosher salt
• 1/4 cup distilled white vinegar
• Make the Dip
• 4 ounces organic cream cheese
• 4 ounces mascarpone cheese
• 1 teaspoon minced marinated habanero peppers
• 1 7.5-ounce jar marinated artichoke hearts, drained and rough-chopped, liquid reserved
• 3 large cloves of garlic, minced
• 1 tablespoon good mayonnaise
• 2 tablespoons grated Parmigiano Reggiano
• 1 teaspoon reserved liquid from marinated artichoke hearts
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh cracked black pepper
• chopped fresh chives to garnish

1. Place sliced habanero, garlic, and salt in a small bowl and cover with vinegar. Cover bowl and allow to marinate on counter top for 24 hours or up to 3 days.
2. Remove the habaneros from the marinade and mince. The remaining vinegar mixture will be hot and you may wish to reserve it to sprinkle on steamed spinach or other greens.
3. Oven 350 degrees F.
4. Mix all the ingredients (except the chives) together then place in a small-medium baking dish and spread evenly. Bake in oven for 30-35 minutes until hot, bubbly and lightly browned.
5. Serve hot straight from the oven. Garnish with fresh chives and serve with fresh veggies, crostini, tortilla chips, sliced French bread, or toasted pita points. Or just grab a spoon and dig in.

marinate, pepper, clove garlic, kosher salt, white vinegar, cream cheese, mascarpone cheese, peppers, hearts, garlic, mayonnaise, hearts, kosher salt, fresh cracked black pepper, fresh chives

Taken from food52.com/recipes/8910-creamy-artichoke-habanero-dip (may not work)