Jalapeno Artichoke Dip
Quick and tasty artichoke dip with zesty jalapenos. Serve this dip hot or cold with crackers, toasted french bread or fresh cut veggies.
Servings 3 cups
Calories 146kcal
Equipment
Ingredients
- 1 12 oz jar marinated artichoke hearts
- 8 ounces cream cheese at room temperature
- ½ cup mayonnaise
- 2 jalapenos seeded, cored and finely diced
- 1 clove garlic minced
- 1 tablespoon lemon juice
- ½ cup parmesan cheese shredded
Instructions
- Drain artichokes and add to a food processor. Pulse 3-4 times to chop up artichokes1 12 oz jar marinated artichoke hearts
- Add cream cheese, mayonnaise, finely diced jalapenos, minced garlic and lemon juice8 ounces cream cheese, ½ cup mayonnaise, 2 jalapenos, 1 clove garlic, 1 tablespoon lemon juice
- Pulse 5 times. Scrap down sides with a spatula and pulse 5 additional times
- Remove mixture from food processor and place in a bowl. Stir in shredded parmesan cheese
- Cover and refrigerate until ready to use
- Garnish with additional parmesan cheese and sliced jalapeno peppers½ cup parmesan cheese
To Serve Hot (optional)
- Place dip in a greased casserole dish. Top with additional parmesan cheese and bake uncovered in a preheated 350 degree oven for 30-35 minutes.
Video
Notes
Tips for making the dip
- Make certain cream cheese is at room temperature. If it's cold, it will not blend well
- Start with finely chopped jalapenos and minced garlic. Big pieces will not break down small enough
- Fully drain your artichoke hearts. You do not need to rinse the marinade off the artichokes, just drain off all the excess liquid
Nutrition
Serving: 0.25cup | Calories: 146kcal | Carbohydrates: 1g | Protein: 3g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 28mg | Sodium: 187mg | Potassium: 36mg | Fiber: 1g | Sugar: 1g | Vitamin A: 318IU | Vitamin C: 3mg | Calcium: 68mg | Iron: 1mg