Ingredients

• 1 8-oz. package cream cheese, softened
• 1 cup freshly grated Parmesan cheese
• 4 pickled jalapeño peppers, seeded and finely chopped
• 1 6-oz. jar marinated artichoke hearts, drain, reserve marinade
• 2 teaspoons Tabasco green jalapeño sauce
• Kosher or coarse salt and freshly ground black pepper to taste

Directions

Place Parmesan cheese and cream cheese in a food processor and process until blended. Transfer cheese mixture to a mixing bowl.

Place jalapeño peppers in food processor and process until chopped. Add drained artichoke hearts to jalapenos and

process just until coarsely chopped. Add artichoke/jalapeño mixture and the jalapeño sauce to cheese mixture. Mix well with a fork until well blended. Salt and pepper to taste. Refrigerate until ready to serve.