Costco is one of my favorite shopping experiences, as I always find something new in the prepared-foods section.

Some of my favorite items are seasonal or not always in stock, which has inspired me to try to duplicate them.

One such item is their Jalapeño-Artichoke Dip, a delicious, slightly spicy dip that can be served hot or cold. Leftovers can be spread on toasted baguette slices and topped with roasted peppers or diced tomatoes for a quick appetizer.

Use bottled jalapeños; they are less likely to burn your hands.

Anne Greer McCann is a Dallas restaurant consultant.

Using a blender or food processor, drop the garlic and jalapeño through the top with the machine running.

If using a food processor, add the four cheeses and mayonnaise; process until smooth. Then add the artichokes, lemon juice and parsley and pulse to combine. Add salt to taste.

If you are using a blender, add cottage cheese, mayonnaise and lemon juice to the blender jar and blend with on-offs until smooth. Transfer the mixture to a mixing bowl and add the cream cheese, pepper Jack and parmesan. Use a hand mixer to combine until smooth. Coarsely chop the artichokes and add to the cheese mixture. Stir in chopped parsley and season to taste with salt. Refrigerate until serving. Makes about 2 cups.

Note: You may use the 1/3 -less-fat cream cheese; the dip will be somewhat softer.