In a food processor, pulse artichoke hearts until chopped.
Add jalapenos and pulse until desired consistency.
Add remaining ingredients and pulse until fully blended. Spoon into a bowl and serve with pita chips, bagel bites, crackers or veggies!
Store in refrigerator for up to one week. ENJOY.
Notes
This cheese based dip needs to be stored in the fridge when you’re not eating it. It’ll keep well in an airtight container for about one week.
After you try this dip once, I can all but guarantee you’re doing to want a tub of this in your fridge at all times! If you have a big family who likes this for a daily snack, feel free to double the recipe.