Jalapeno Artichoke Dip

5 from 1 vote

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!

Prep Time10

Optional Broiling Time10

Total Time10

Course: Appetizer, Snack

Cuisine: American

Keyword: Appetizer, artichoke, cream cheese, dip, game day, gluten free, grain free, jalapeno, low carb, nut free, Parmesan, snack, superbowl, vegetarian

Servings:

Calories: 137kcal

Author: Carissa Serink

Equipment

Fine Mesh Strainer
Food Processor
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
½ cup grated Parmesan cheese
2 Tablespoons mayonnaise
½ teaspoon salt
¼ 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