Jalapeno Artichoke Dip
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!
Servings: 8
Calories: 137kcal
Equipment
- Small Casserole Dish (optional)
Ingredients
- 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
Instructions
- Drain 1 can (14 ounces) artichokes very well in a fine mesh strainer. Add them to a food processor and process until they are coarsely chopped. Add 2 jalapeno peppers and a small clove garlic and continue to process until minced. Add 8 ounces Neufchatel or light cream cheese, 1/2 cup grated Parmesan cheese, 2 Tablespoons mayonnaise, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black 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.
Nutrition
Serving: 0.25cup | Calories: 137kcal | Carbohydrates: 9g | Protein: 7g | Fat: 9g | Saturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 22mg | Sodium: 535mg | Potassium: 263mg | Fiber: 2g | Sugar: 2g
