This addictive Jalapeno Artichoke Dip is slightly spicy, and a lot delicious. It’s perfect with crackers as a snack or appetizer at any get together!
I am definitely the kind of person who goes to a Superbowl party for the food. I mean, I’ll watch the halftime show if I find it interesting, but I really don’t pay attention to the game, or even the commercials. You can find me by the food. I think we’ve been invited to Superbowl parties every year since we’ve been living in the US, and I always bring something different. This year it might just be this Jalapeno Artichoke Dip.
The recipe for this addictive dip is inspired by a Jalapeno Artichoke dip that used to be (or maybe still is?) available at Costco. It was present at every single one of the family functions my Hubby’s aunt used to hold back in Edmonton, and always with those pretzel crackers. I loved that dip so much that I had to recreate my own, probably healthier, definitely cheaper version.
With a little help from a food processor, this dip is super easy to make. It can go from ingredients to your game day buffet table in just minutes flat! Don’t have a food processor? You can still make it, but you’ll have to put in a little work with your chef’s knife and wooden spoon to get this creamy dip nice and smooth. Perhaps all that extra work will make it taste better?
Jalapeno Artichoke Dip
- 1 can (14 ounces) artichokes (plain, not marinated artichokes)
- 2 jalapeno peppers, stemmed and seeded
- small clove garlic
- 8 ounces Neufchatel or light cream cheese
- 1/2 cup grated Parmesan cheese
- 2 Tablespoons mayonnaise
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Drain artichokes very well in a fine mesh strainer. Add them to a food processor and process until they are coarsely chopped. Add the jalapenos and garlic and continue to process until minced. Add the cream cheese, Parmesan, mayonnaise, salt, and pepper and process until smooth, scraping down the sides as needed. Store in an airtight container in the fridge until ready to serve, up to 5 days.
- To serve warm (optional): place dip in an oven proof dish, like Pyrex or a small casserole dish. Place under the broiler and cook until golden brown and bubbling on the top. Serve immediately with crackers or raw vegetables.
Jalapeno Artichoke Dip Nutrition Notes:
You can use regular cream cheese instead of light or neufchatel, but the resulting dip will be higher in calories, total fat, and saturated fat.