Servings: 20 servings Author: Salina Taylor-Caldwell, manager and catering coordinator, Washoe Public House in Reno Ingredients1 12- ounce jar marinated artichoke hearts drained½ cup Parmigiano-Reggiano cheese grated½ cup mozzarella cheese shredded4 ounces cream cheese¼ cup mayonnaise3 medium jalapeños seeded and coarsely choppedSalt and pepper to taste InstructionsPlace artichokes in a food processor and pulse until chopped. Add chopped jalapeños, then pulse until you reach desired consistency. Add Parmigiano-Reggiano and mozzarella cheeses, cream cheese, mayonnaise, salt, and pepper. Pulse in short bursts or until ingredients start to blend (add splash of water to get it going at first, if need be). Make sure to leave the dip slightly chunky, so it has a good texture. Related Stories Winter 2021Grazing BoardsWhen Salina Taylor-Caldwell, manager and catering coordinator at Washoe Public House in Reno, arranges a charcuterie board either at home or in the restaurant, she keeps one thing in mind:…READ MORE Grazing Boards ...read more read less