Jalapeño/Artichoke Dip

Without a doubt, this is probably my favorite dip to share but it’s not for the weak of heart (or delicate tastebuds)!

I happen to love spicy hot flavors in much of my food. I have lived in the Southwest US off and on for many years. I moved to Hawaii from Tucson about 27 years ago, and I brought my need for spice with me.

Once the ingredients are on hand, it’s only a matter of a few minutes to have it ready to put into your best terra cotta dish. If you have a food processor you can use that; otherwise a blender would work. Surround your dish with chunks of sourdough bread, chunky crackers, torn pita, chips, or a few veggies, and it’s ready to serve.

Chop up about a cup of marinated artichoke hearts. Add a 4-0unce package of softened plain cream cheese, ¼ cup mayo, ½ cup freshly grated parmesan and pulse in bursts to help mix everything together. If it’s too thick, sprinkle in a little water until the dip is just the way you want it.

When this is mixed to suit you, stir in a couple tablespoons of chopped fresh or pickled jalapeños. This is where you need to be mindful of your heat tolerance, especially if it’s for a potluck or a party, so add the jalapeños mindfully. You can add salt to taste, but I tend not to add much salt, if at all, because I think the flavors are enough in themselves.

Don’t say I didn’t warn you!

A hui hou!

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