2 (8 oz) pkgs cream cheese, softened
2 tbsp parmesan cheese
1/4 tsp bottled hot pepper sauce
1 (14 oz) can artichoke hearts, drained (reserve 1/4 cup brine)
1/4 tsp ground white pepper
salt to taste
1/4 cup diced green onion
Beat cream cheese until fluffy, about 2 minutes.
Cut artichoke hearts in quarters. Add brine to cream cheese. Mix for about 2 minutes on low with an electric mixer.
Stir in artichokes, onion, salt, pepper, hot pepper sauce, green onion and cheese. Mix well.
Heat dip in a small crockpot or Microwave for 2-3 minutes.
Serve with French Bread, cut into chunks.