Jalapeno Artichoke Dip

This is an artichoke dip recipe that takes a trip South of the Border by adding Jalapenos and cream cheese. A fiesty version of one of our favorite appetizer recipes.

Course Appetizer Recipes

Cuisine Southwestern

Prep Time 15

Total Time 15

Servings

Calories 125kcal

Author Lea Ann Brown

Ingredients

14 ½ ounces artichoke hearts Canned, drained and rough chopped
3 medium jalapeño peppers seeded, membranes removed and fine diced
½ teaspoon garlic powder or granulated garlic
1 tablespoon dried onion flakes
½ cup parmesan cheese grated
8 ounce cream cheese softened to room temperature
¼ cup mayonnaise
1 teaspoon paprika
½ teaspoon Kosher salt

Instructions

Allow one hour for the cream cheese to soften at room temperature.
Place chopped artichoke hearts, jalapeños, garlic powder, onion flakes and parmesan cheese in a large bowl. Mix well. Add salt and pepper to taste.
Serve immediately or for best flavor refrigerate overnight to allow flavors to marry. Bring to room temperature before serving. Serve with crackers, pretzels or vegetables.

Notes

Control the spice level of this dip: Jalapeno peppers can most certainly be spicy. But you can control the heat level. If jalapenos are just a little too hot for your palate, make sure to remove the veins and seeds before chopping. This is where the heat of the pepper lies and removing them will bring you that pure jalapeno pepper flavor that we love. Simply cut the top off the pepper and using the handle of a spoon, firmly scrape out the veins. Then slice the pepper half length-wise. Using a sharp paring knife, trim the remaining veins. Use gloves, or oil your hands before starting this process.

Tips For Success:

Allow one hour for cream cheese to come to room temperature and become soft enough to blend together with ingredients.
Cut the jalapeno pepper into a small dice. The smaller pieces of jalapeno will distribute better for a more even heat and flavor experience for this jalapeno dip. Rather than large chunks that might surprise guests with a shot of hot spice

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