This is an artichoke dip recipe that takes a trip South of the Border by adding Jalapenos and cream cheese. A fiesty version of one of our favorite appetizer recipes.
114-1/2 ouncecan artichoke heartsdrained and fine chopped
1-2jalapeño peppersseeded, membranes removed and fine diced
1/2teaspoongarlic powder
1tablespoondried onion flakes
½cupparmesan cheesegrated
1 8-ouncepackage cream cheeseroom temperature
¼cupmayonnaise
1teaspoonpaprika
Salt and pepper to taste
Instructions
Place chopped artichoke hearts, jalapeños, garlic powder, onion flakes and parmesan cheese in a large bowl. Mix well. Add salt and pepper to taste.
Serve immediately or for best flavor refrigerate overnight to allow flavors to marry. Bring to room temperature before serving. Serve with crackers or vegetables.