0 1 Large jar marinated artichoke hearts

generous dash of garlic powder

6 oz. shredded parmesean cheese

1-2 tablespoons finely diced jalepeno peppers from a jar

heaping spoonful of mayonaise

Drain artichoke hearts and finely dice in a food processor or with a pastry cutter. Crumble parmesean into bowl and sprinkle with garlic powder. Stir in mayo and jalepenos. Mash down into bowl and let sit for 15-30 minutes. Serve with crackers such as wheat thins.