Jalapenoartichokedip Recipes

ARTICHOKE JALAPEñO DIP

Artichoke Jalapeño Dip image

A creamy, savory Artichoke Jalapeño Dip with a tangy cream cheese base, marinated artichokes, fresh jalapeños, and grated Parmesan cheese.

Provided by Kelly Anthony

Time 12m

Number Of Ingredients 10

Ingredients

1 (8 ounce) package cream cheese, softened
1/2 cup sour cream
1/4 cup mayonnaise
1 tablespoon freshly squeezed lemon juice
1 teaspoon Kosher salt
1/2 teaspoon black pepper
1/2 cup grated Parmesan cheese
1 (12 ounce) jar Reese Marinated Artichoke Hearts, drained and roughly chopped
3 jalapenos, seeded and minced
1 clove of garlic, minced

Steps:

Add the softened cream cheese, sour cream, mayonnaise, lemon juice, salt, and pepper to a large mixing bowl. Use a handheld mixer on medium-high speed and mix until smooth.
Add the Parmesan, drained artichokes, jalapeno, and garlic, and stir until evenly incorporated.
Serve right away or store in the refrigerator for 3 days.

Nutrition Facts : Calories 62 kcal, Fat 6 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 278 mg, ServingSize 1 serving

JALAPENO ARTICHOKE DIP

Jalapeno Artichoke Dip image

We had this dip at a party and just couldn't stop eating it. It's not exactly healthy, but a wonderful treat to serve to guests.

Provided by Chris from Kansas

Categories High In...

Time 35m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

12 ounces artichoke hearts, drained and chopped
1/2 cup parmesan cheese
12 ounces shredded mozzarella cheese
1 cup mayonnaise
1/2 cup diced jalapeno (drained)
crackers or tortilla chips

Steps:

Mix all dip ingredients together in baking dish.
Bake at 350 for 30 minutes.
Serve warm with crackers or tortilla chips.

JALAPEñO ARTICHOKE DIP RECIPE

Jalapeño Artichoke Dip Recipe image

This warm and cheesy Jalapeño Artichoke Dip is simple to make and a total crowd-pleaser. It's sure to be a hit for your next game day or Super Bowl party, and can be served with any of your favorite crackers, chips or raw veggies.

Provided by The Carefree Kitchen

Categories Appetizer

Time 40m

Number Of Ingredients 9

Ingredients

8 oz Cream Cheese (room temperature)
1 cup Sour Cream
1 12-oz can Artichoke Hearts (cut into 1/2" pieces)
1/2 cup Parmesan Cheese (grated)
1 1/2 cups Shredded Mozzarella Cheese (reserve 1/2 cup for topping before baking)
1 4-oz can Diced Jalapeños
1 4-oz can Diced Green Chilis
1 tsp Garlic Powder
1 tsp Onion Powder

Steps:

Preheat oven to 375 degrees.
In the bowl of a stand mixer, add the room temperature cream cheese and sour cream. Using the paddle attachment, mix on medium speed until well combined.
Add the chopped artichoke hearts, Parmesan cheese, 1 cup mozzarella cheese, diced jalapeños, diced green chilies, garlic powder and onion powder to the cream cheese mixture and mix on low speed until well combined.
Spread the dip into an 8"x8", 9"x9" or 12" round baking dish and top with the remaining 1/2 cup mozzarella cheese.
Bake for 25-30 minutes, or until the edges are bubbly and the top is golden brown.
Remove from the oven and let cool for a few minutes before serving with your favorite crackers, chips or veggies. Enjoy!

Nutrition Facts : Calories 113 kcal, Carbohydrate 1 g, Protein 6 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 26 mg, Sodium 239 mg, ServingSize 1 serving

SPICY JALAPENO ARTICHOKE DIP

Spicy Jalapeno Artichoke Dip image

This is a warm, spicy, cheesy dip that goes great with tortilla chips, crackers, or spread on sandwiches. Our family jokes that it's so good and addicting, you could spread it on just about anything and eat it!

Provided by Stephsfanny

Categories Spreads

Time 25m

Yield 24 serving(s)

Number Of Ingredients 8

Ingredients

1 cup sour cream
1 cup mayonnaise (NOT Miracle Whip or salad dressing)
3 cups cheese, shredded (any combination of cheddar, Colby Jack, Monterray Jack, mozzarella, Parmesan, or other great melting)
0.5 (4 ounce) can jalapenos, diced
1 (4 ounce) can diced green chilies
1 (14 ounce) can artichoke hearts
3 tablespoons parmesan cheese, finely grated (we use the powdery stuff in the shaker)
1/2 teaspoon paprika

Steps:

Drain and chop artichoke hearts.
Combine artichoke hearts with remaining ingredients. Use as much or little of the jalapenos as you can handle. (When I make this for my family, I use an entire can, but when I make it for guests, I usually only use half of the can.).
Pour into baking dish.
Sprinkle with grated Parmesan cheese and paprika.
Bake at 400 degrees until bubbles around edges.
Serve with tortilla chips, crackers, as a sandwich spread, etc.
NOTE: Depending on preference, you can do a rough chop on the artichokes for a chunkier dip, or you can put all the ingredients (except for the cheese) in a blender to puree for a smoother dip.

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