Artichoke Jalapeno Dip

• 1 cup Drained Canned Marinated Or Plain Artichoke Hearts
• 8 ounces, weight Cream Cheese
• 1/2 cups Shredded Parmesan Cheese
• 1/2 cups Mayonnaise, Light Is Okay
• 1/4 teaspoons Black Pepper
• 1/2 teaspoons Garlic Salt
• 2 whole Fresh Jalapenos, Double This Amount If Desired

1. Place the drained artichokes in a food processor.
2. Pulse a few times to break them down but do not completely pulverize them.
3. You want the dip to have some texture.
4. Add the artichokes into a medium bowl along with the cream cheese, Parmesan cheese, mayo, pepper and garlic salt.
5. Give it a good stir.
6. Remove the stem and seeds from the jalapenos and either finely mince them by hand or pop them into the food processor.
7. Add the jalapenos into the dip and give it a good stir.
8. Taste the dip.
9. If it is not as spicy as you would like, add another jalapeno.
10. I ended up adding 3 and it was not overwhelmingly spicy.
11. It does get a bit spicier while it sits but not much.
12. Serve right away or place in the refrigerator until ready to serve.
13. Enjoy!
14. Note: If you would like a spicier dip, add more jalapenos.
15. Of course, if you want a less spicy dip, use less jalapenos.

hearts, weight cream cheese, parmesan cheese, mayonnaise, black pepper, garlic, fresh jalapenos

Taken from tastykitchen.com/recipes/appetizers-and-snacks/artichoke-jalapec3b1o-dip/ (may not work)