Jalapeno Artichoke Dip
Yield: 16 servings or 2 cups
Cook Time: None.
Tips: You may also make this by hand, but a food processor is easier.
Suggestion: Serve with various crackers, chips and/or fresh raw vegetables.
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.