Jalapeno Artichoke Dip
Jalapeno Artichoke Dip is creamy, tangy, zingy, spicy, salty, addictive. Basically, world peace in an appetizer. Enjoy with friends or alone!
Servings 4 servings
- 1 cup artichoke hearts marinated & drained
- 1/2 cup parmigiano reggiano cheese grated
- 4 oz cream cheese
- 1/4 cup mayonnaise
- salt & pepper to taste
- splash of water
- 1-2 tablespoons finely chopped jalapenos
Place artichokes into the bowl of a food processor. Pulse until coarsely chopped.
Add in parmesan cheese, cream cheese, mayo, salt, and pepper. Pulse in short bursts or until everything starts to blend. I added in a splash of water to get things going at first. Make sure to leave the dip slightly chunky, so it has a good texture.
Spoon dip into a bowl and stir in chopped jalapenos by hand. Serve with pita, crackers, tortilla chips, veggies, or anything else lying around. So so good :)
Calories: 297kcal | Carbohydrates: 4g | Protein: 6g | Fat: 27g | Saturated Fat: 9g | Cholesterol: 45mg | Sodium: 570mg | Potassium: 59mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1020IU | Vitamin C: 14.9mg | Calcium: 186mg | Iron: 0.6mg