Artichoke Dip A La Veracruzana

• 1 (6-ounce) jar water-packed marinated artichokes, undrained
• 8 ounces fresh goat cheese
• 3 tablespoons chopped ultramoist recipe-ready sun-dried tomatoes
• 1 tablespoon chopped green olives
• 1 tablespoon diced pickled jalapeno peppers
• 2 tablespoons chopped Italian parsley
• 1/4 teaspoon sea salt
• Garnish: 2 teaspoons chopped sun-dried tomatoes and 1 teaspoon parsley
• Crackers

1. Place artichokes and goat cheese in a food processor; process until smooth. Scoop into a bowl; add 3 tablespoons chopped sun-dried tomatoes, chopped green olives, diced pickled jalapeno peppers, 2 tablespoons chopped Italian parsley, and sea salt, stirring well. Garnish with 2 teaspoons chopped sun-dried tomatoes and 1 teaspoon parsley; serve with your favorite crackers.

water, goat cheese, chopped ultramoist recipeready, green olives, peppers, italian parsley, salt, tomatoes, crackers

Taken from www.myrecipes.com/recipe/artichoke-dip-veracruzana (may not work)