Jalapeno Artichoke Baked Dip Recipes

JALAPEñO ARTICHOKE DIP RECIPE

Jalapeño Artichoke Dip Recipe image

This warm and cheesy Jalapeño Artichoke Dip is simple to make and a total crowd-pleaser. It's sure to be a hit for your next game day or Super Bowl party, and can be served with any of your favorite crackers, chips or raw veggies.

Provided by The Carefree Kitchen

Time 40m

Number Of Ingredients 9

Ingredients

8 oz Cream Cheese (room temperature)
1 cup Sour Cream
1 12-oz can Artichoke Hearts (cut into 1/2" pieces)
1/2 cup Parmesan Cheese (grated)
1 1/2 cups Shredded Mozzarella Cheese (reserve 1/2 cup for topping before baking)
1 4-oz can Diced Jalapeños
1 4-oz can Diced Green Chilis
1 tsp Garlic Powder
1 tsp Onion Powder

Steps:

Preheat oven to 375 degrees.
In the bowl of a stand mixer, add the room temperature cream cheese and sour cream. Using the paddle attachment, mix on medium speed until well combined.
Add the chopped artichoke hearts, Parmesan cheese, 1 cup mozzarella cheese, diced jalapeños, diced green chilies, garlic powder and onion powder to the cream cheese mixture and mix on low speed until well combined.
Spread the dip into an 8"x8", 9"x9" or 12" round baking dish and top with the remaining 1/2 cup mozzarella cheese.
Bake for 25-30 minutes, or until the edges are bubbly and the top is golden brown.
Remove from the oven and let cool for a few minutes before serving with your favorite crackers, chips or veggies. Enjoy!

Nutrition Facts : Calories 113 kcal, Carbohydrate 1 g, Protein 6 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 26 mg, Sodium 239 mg, ServingSize 1 serving

SPICY JALAPENO ARTICHOKE DIP

Spicy Jalapeno Artichoke Dip image

This is a warm, spicy, cheesy dip that goes great with tortilla chips, crackers, or spread on sandwiches. Our family jokes that it's so good and addicting, you could spread it on just about anything and eat it!

Provided by Stephsfanny

Categories Spreads

Time 25m

Yield 24 serving(s)

Number Of Ingredients 8

Ingredients

1 cup sour cream
1 cup mayonnaise (NOT Miracle Whip or salad dressing)
3 cups cheese, shredded (any combination of cheddar, Colby Jack, Monterray Jack, mozzarella, Parmesan, or other great melting)
0.5 (4 ounce) can jalapenos, diced
1 (4 ounce) can diced green chilies
1 (14 ounce) can artichoke hearts
3 tablespoons parmesan cheese, finely grated (we use the powdery stuff in the shaker)
1/2 teaspoon paprika

Steps:

Drain and chop artichoke hearts.
Combine artichoke hearts with remaining ingredients. Use as much or little of the jalapenos as you can handle. (When I make this for my family, I use an entire can, but when I make it for guests, I usually only use half of the can.).
Pour into baking dish.
Sprinkle with grated Parmesan cheese and paprika.
Bake at 400 degrees until bubbles around edges.
Serve with tortilla chips, crackers, as a sandwich spread, etc.
NOTE: Depending on preference, you can do a rough chop on the artichokes for a chunkier dip, or you can put all the ingredients (except for the cheese) in a blender to puree for a smoother dip.

BAKED ARTICHOKE AND JALAPEñO CHEESE SPREAD

Baked Artichoke and Jalapeño Cheese Spread image

Pretty red bell pepper adds color to hot artichoke spread, while pickled jalapeno slices add some spice.

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 30m

Yield 18

Number Of Ingredients 8

Ingredients

1 package (8 oz) cream cheese, softened
1/2 cup mayonnaise or salad dressing
1 jar (6 oz) marinated artichoke hearts, drained, coarsely chopped
1/4 cup finely chopped red bell pepper
8 to 10 Old El Paso™ pickled jalapeño slices (from 12-oz jar), drained, chopped
1/2 cup grated Parmesan cheese
1/3 cup Progresso™ panko crispy bread crumbs
72 water crackers

Steps:

Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
In medium bowl, stir together cream cheese and mayonnaise. Stir in artichokes, bell pepper and jalapeños. Reserve 1 tablespoon of the cheese; stir remaining cheese into artichoke mixture.
Spread cheese mixture evenly in bottom of pie plate. Sprinkle evenly with bread crumbs and reserved tablespoon cheese.
Bake about 20 minutes or just until top is lightly golden. Serve warm with crackers.

Nutrition Facts : Calories 190, Carbohydrate 13 g, Cholesterol 20 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 1 g, TransFat 1 g

ARTICHOKE & JALAPENO CRAB DIP

Artichoke & Jalapeno Crab Dip image

This has always been a great potluck dish-I haven't found anyone yet who hasn't loved it! The rich and creamy crab and artichoke flavors get an extra surprising spike from the jalapenos. -Keely Clary, Spirit Lake, Idaho

Provided by Taste of Home

Categories Appetizers

Time 45m

Yield 4 cups.

Number Of Ingredients 7

Ingredients

1 package (8 ounces) cream cheese, softened
1 cup mayonnaise
3/4 cup grated Parmesan cheese
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained and chopped
1 can (6 ounces) lump crabmeat, drained
1 can (4 ounces) diced jalapeno peppers, drained
Tortilla chips

Steps:

In a small bowl, beat the cream cheese, mayonnaise and Parmesan cheese until blended. Stir in the artichokes, crab and peppers. Spread into a greased 9-in. pie plate., Bake at 350° until heated through, 25-30 minutes. Serve warm with tortilla chips.

Nutrition Facts : Fat 19 g fat (6 g saturated fat), Cholesterol 33 mg cholesterol, Sodium 273 mg sodium, Carbohydrate 2 g carbohydrate, Fiber 0 fiber, Protein 5 g protein.

YUMMY ARTICHOKE DIP

Yummy Artichoke Dip image

Mmmmm Mmmm good!!! Generous amounts of Parmesan cheese make this dip a sure crowd pleaser. Serve with corn chips. Substitute chopped jalapeno peppers for the green chiles if you dare.

Provided by CYEPP

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes

Time 35m

Yield 32

Number Of Ingredients 5

Ingredients

1 (6.5 ounce) jar marinated artichoke hearts, drained and quartered
1 cup mayonnaise
1 ½ cups grated Parmesan cheese
1 (8 ounce) package cream cheese, softened
1 (4 ounce) can chopped green chile peppers

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix the artichoke hearts, mayonnaise, 1 cup Parmesan, cream cheese and green chile peppers. Scoop the mixture into a pie pan or medium baking pan. Top with the remaining 1/2 cup of Parmesan.
Bake for 25 minutes or until bubbly and slightly browned. Serve warm.

Nutrition Facts : Calories 103.6 calories, Carbohydrate 1.1 g, Cholesterol 14.4 mg, Fat 10.1 g, Protein 2.4 g, SaturatedFat 3.3 g, Sodium 192 mg, Sugar 0.2 g

ARTICHOKE, JALAPENO AND PARMESAN DIP

Artichoke, Jalapeno and Parmesan Dip image

Make and share this Artichoke, Jalapeno and Parmesan Dip recipe from Food.com.

Provided by acid.

Categories Sauces

Time 5m

Yield 2 cups

Number Of Ingredients 7

Ingredients

1 (8 ounce) package cream cheese, softened
1 cup finely grated fresh parmesan cheese
3 -4 pickled jalapeno peppers, finely chopped
1 (6 ounce) jar marinated artichoke hearts, drain,reserve marinade
1 -2 teaspoon jalapeno sauce
salt
freshly ground black pepper

Steps:

Use a food processor with metal blade to finely grate Parmesan cheese.
Add the cream cheese, mixing well.
Transfer cheese mixture to a mixing bowl.
Chop jalapeno peppers in processor, add drained artichoke hearts and process just until coarsely chopped.
Add artichoke/jalapeno mixture and the jalapeno sauce to cheese mixture.
Mix well.
If needed, add small amount of additional marinade to obtain desired consistency.
Salt and pepper to taste.
Refrigerate until ready to serve.
Serve with a variety of crackers or chips.

Nutrition Facts : Calories 663, Fat 54.3, SaturatedFat 33.6, Cholesterol 168.7, Sodium 1733, Carbohydrate 16.2, Fiber 5.5, Sugar 2.2, Protein 31.1

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