Directions:
- Use a food processor with metal blade to finely grate Parmesan cheese.
- Add the cream cheese, mixing well.
- Transfer cheese mixture to a mixing bowl.
- Chop jalapeño peppers in processor, add drained artichoke hearts and process just until coarsely chopped.
- Add artichoke/jalapeño mixture and the jalapeño sauce to cheese mixture.
- Mix well.
- If needed, add small amount of additional marinade to obtain desired consistency.
- Salt and pepper to taste.
- Refrigerate until ready to serve.
- Serve with a variety of crackers or chips.
- Makes 16 servings or yields 2 cups.
- Nutrition Facts (per 2 tablespoon serving): 82.8 calories; 72% calories from fat; 6.8g total fat; 21.1mg cholesterol; 151.4mg sodium; 70.6mg potassium; 2.0g carbohydrates; 0.7g fiber; 0.2g sugar; 1.4g net carbs; 3.9g protein.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 144.98 Kcal (607 kJ) | ||
| Calories from fat | 92.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.23g | 16% | |
|---|---|---|---|
| Cholesterol | 29.8mg | 10% | |
| Sodium | 412.2mg | 17% | |
| Potassium | 112.69mg | 2% | |
| Total Carbs | 3.1g | 1% | |
| Sugars | 1.17g | 5% | |
| Dietary Fiber | 0.82g | 3% | |
| Protein | 10.3g | 21% | |
| Vitamin C | 19mg | 32% | |
| Iron | 0.3mg | 1% | |
| Calcium | 289.4mg | 29% | |
| Amount Per 100 g | |||
| Calories | 260.56 Kcal (1091 kJ) | ||
| Calories from fat | 165.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.38g | 16% | |
|---|---|---|---|
| Cholesterol | 53.55mg | 10% | |
| Sodium | 740.84mg | 17% | |
| Potassium | 202.53mg | 2% | |
| Total Carbs | 5.56g | 1% | |
| Sugars | 2.1g | 5% | |
| Dietary Fiber | 1.48g | 3% | |
| Protein | 18.52g | 21% | |
| Vitamin C | 34.2mg | 32% | |
| Iron | 0.4mg | 1% | |
| Calcium | 520.2mg | 29% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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