I’m a sucker for artichoke dip, but I’m not a fan of cooked spinach (love it raw though) so I wanted to come up with a recipe for artichoke dip sans the spinach, but I also wanted it to have a kick to it. I came up with the perfect ingredient combination in this Jalapeño Artichoke dip. It’s got a bit of green onion and just one jalapeño so it’s not overly spicy. It’s also got asiago and parmigiano-reggiano cheeses so it’s got a nice, nutty flavor, which works well in combination with the kick of the jalapeño. I can honestly say it’s the best artichoke dip I’ve ever had and I’m not saying that to boast at all! This may or may not be your favorite artichoke dip, but it just so happens to be mine and I’m sharing it with you in hopes that you enjoy it as well!
Start by chopping one medium-sized jalapeño and 3 green onions (both the whites and greens.)
You can use any combination of cheeses that suit your fancy. I love the combination of the asiago and the parmigiano-reggiano cheeses. They are a little nutty and not too salty and had a lot more depth of flavor than a simple mozzarella (not that there’s anything wrong with that.)
The prep on this jalapeño artichoke dip is super simple! Just beat together cream cheese and mayo and mix in all of the other ingredient. It’s a great dish to prep ahead of time before a party and then just throw in the oven right before the guests arrive.
When it’s done it will be bubbly and brown around the edges.
Serve with tortilla chips, crackers, or raw veggies. This recipe makes a LOT of dip, so it goes a long way. Please give it a try and stop back here at the blog and leave me a comment and let me know how you like it. I’d also love to see a photo on social media. Just tag it with #ketchumkitchen so I can see it. Thanks for stopping by and happy 2016!
Ingredients
- 1 Medium jalapeno pepper, finely chopped
- 3 green onions, both the green and the whites, chopped
- 8 oz softened cream cheese
- 2 cups mayonnaise
- 3 cloves garlic, minced
- 12 oz artichoke hearts packed in water, roughly chopped
- 1/2 cup parmigiano-reggiano cheese, grated
- 1/2 cup asiago cheese, grated
Instructions
- Preheat oven to 350 degrees
- Beat the cream cheese and mayonnaise until combined and softened. Add all of the other ingredients and mix well and transfer to an oven-safe baking dish.
- Bake for 30-40 minutes until bubbly. Serve with tortilla chips (I like the whole grain ones), crackers, or raw veggies. Great for parties!
Nutrition Facts
Jalapeno Artichoke Dip
Serves:
| Amount Per Serving: | ||
|---|---|---|
| Calories | 1186.84 kcal | |
| % Daily Value* | ||
| Total Fat 118.12 g | 181.5% | |
| Saturated Fat 30.36 g | 150% | |
| Trans Fat 0.0 g | ||
| Cholesterol 132.69 mg | 44% | |
| Sodium 1467.17 mg | 61.1% | |
| Total Carbohydrate 14.24 g | 4.7% | |
| Dietary Fiber 5.03 g | 20% | |
| Sugars 3.39 g | ||
| Protein 19.81 g | ||
| Vitamin A 292.84 µg | Vitamin C 16.92 mg | |
| Calcium 545.75 mg | Iron 1.82 mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Ketchum Kitchen
Get. In. My. BELLY! Seriously, yum. This just might grace our coffee table during the Super Bowl 🙂
It’s the perfect Superbowl party dip!
This dip sounds great! I’ve never tried it with jalapenos but that’s right up my alley. Thank for sharing!
Thanks Felesha. Make it for superbowl this year – no matter what team wins, you’ll have a winning dip 🙂