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 and 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.