Jalapeno Artichoke Dip
A creamy, spicy dip that's perfect for parties. Serve with tortilla chips or crackers.
Servings: 6 people
Ingredients
- 14 ounce canned artichoke hearts drained
- 4 ounce can jalapenos drained, or 2-3 tablespoons fresh, seeds removed
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup grated Parmesan cheese
- 8 ounce brick cream cheese softened
- 1 tablespoon minced garlic about 3 cloves
- 1/4 teaspoon seasoned salt
Instructions
- Pulse all of the ingredients together in a blender or food processor, just enough to combine but still leave some texture. If you prefer, you can simply mix together in a large bowl using a wooden spoon or spatula.
- Pour into a 1-quart dish for serving. Top with a few sliced jalapenos for garnish if desired and serve with tortilla chips.
Notes
Looking to lighten up this recipe? Swap plain greek yogurt for the sour cream and mayo and use light cream cheese.
Nutrition
Calories: 178kcal | Carbohydrates: 6g | Protein: 8g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 843mg | Potassium: 124mg | Fiber: 1g | Sugar: 3g | Vitamin A: 850IU | Vitamin C: 12.1mg | Calcium: 192mg | Iron: 0.7mg
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