Jalapeño Artichoke Dip.

Yum!  This is a winter party staple, good ‘ole dip!  This time I made a triple batch and it seems to me that you have to make at least a double for most normal size parties and you’ll need to forgive that I didn’t get a final plated picture. It was devoured before I could break out the camera!

I started making this after a good friend brought it to a SC football party at our house, It was a nice change from a typical spinach dip.  Thanks Susie!

What Goes Into it?

Dip Ingredients

  • 1 box cream cheese (rectangular)
  • 1 small can of diced jalapeño
  • 1 small can of diced green chilies
  • 1 small jar of marinated artichoke hearts
  • 1/2 container of fresh grated Parmesan cheese
  • 1 scoop of mayo

How Do I Make It?

Take the cream cheese out 1-2 hours before you make the dip to soften properly.  When ready to prepare, drain the green chilies and jalapeños, drain and rough chop the artichoke hearts (if you eat one or two here it’s OK, it doesn’t seem to mess up the balance too much). Start mixing with a wooden spoon until smooth.  Add in the mayo and Parmesan cheese and mix until combined.

Put into a baking dish (corning wear or similar works great cause you’ll serve it in the baking dish, and you want it to look nice) Bake at 400 for about 30-40 minutes or until top is brown.  Serve hot with chips, little toasts or crackers.

Oh, and save the artichoke jars…they are great for when you make dressings and need to store them for a bit!

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