Artichoke Jalapeno Dip

Ingredients

2 green onions
2 teaspoons chopped pickled jalapenos
1 clove garlic
Dash of salt
4 ounces cream cheese, cut into pieces, at room temperature
1/2 cup freshly grated Parmesan cheese
1/4 cup mayonnaise
1/2 teaspoon lemon juice
Dash of cayenne pepper
1 can (about 14 ounces) artichoke hearts, drained


Instructions

Preheat oven to 400 degrees. In food processor, combine green onions, jalapenos, garlic and salt.
Pulse until green onion s are finely chopped. Add cream cheese and all but one Tablespoon of Parmesan cheese, mayonnaise, lemon juice and cayenne pepper. Puree until smooth.
Add artichokes and pulse until coarsely chopped.
Scrape mixture into 2 cup gratin pan or shallow ovenproof dish. Sprinkle remaining Parmesan cheese over top.
At this point, the dip can be covered and refrigerated for up to 24 hours before baking. Shortly before serving, bake about 20 minutes until dip is lightly browned on top and bubbly hot.
Let cool slightly before serving.
Serve with vegetables, pita chips or baguette slices.