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Jalapeno Artichoke Dip
A hot, creamy artichoke dip with cream cheese, sour cream, yogurt, Parmesan, mozzarella, garlic, and jalapeño. Rich cheese and artichokes are balanced by a gentle peppery kick.
Course Appetizer
Status Tried & True
Servings 7
Calories 211 kcal
8 oz. cream cheese well softened 1/4 cup sour cream 1/4 cup homemade yogurt 1 garlic clove minced (1 tsp) 2/3 cup parmesan cheese finely shredded 1/2 cup mozzarella cheese finely shredded Pepper to taste 1 can quartered artichoke hearts 14 oz; drained, chopped 4 tbsp pickled jalapeno diced Preheat oven to 350 degrees. Spray a small (1 quart) baking dish with non-stick cooking spray.
In a mixing bowl stir together cream cheese, sour cream, mayonnaise, garlic, parmesan, mozzarella and pepper.
Stir in artichokes and spinach.
Spread mixture evenly into prepared baking dish. Bake in preheated oven until heated through and melty, about 20 minutes.
Serve warm with tortilla chips, crackers or toasted baguette slices
Calories: 211 kcal Carbohydrates: 6 g Protein: 9 g Fat: 17 g Saturated Fat: 10 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 5 g Cholesterol: 51 mg Sodium: 614 mg Potassium: 91 mg Fiber: 1 g Sugar: 2 g Vitamin A: 712 IU Vitamin C: 1 mg Calcium: 203 mg Iron: 0.3 mg
Keyword artichokes, jalapeno, sides-appetizers