Jalapeno Artichoke Dip Fondue Recipes

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ARTICHOKE JALAPEñO DIP



Artichoke Jalapeño Dip image

A creamy, savory Artichoke Jalapeño Dip with a tangy cream cheese base, marinated artichokes, fresh jalapeños, and grated Parmesan cheese.

Provided by Kelly Anthony

Categories     Appetizer

Time 12m

Number Of Ingredients 10

1 (8 ounce) package cream cheese, softened
1/2 cup sour cream
1/4 cup mayonnaise
1 tablespoon freshly squeezed lemon juice
1 teaspoon Kosher salt
1/2 teaspoon black pepper
1/2 cup grated Parmesan cheese
1 (12 ounce) jar Reese Marinated Artichoke Hearts, drained and roughly chopped
3 jalapenos, seeded and minced
1 clove of garlic, minced

Steps:

  • Add the softened cream cheese, sour cream, mayonnaise, lemon juice, salt, and pepper to a large mixing bowl. Use a handheld mixer on medium-high speed and mix until smooth.
  • Add the Parmesan, drained artichokes, jalapeno, and garlic, and stir until evenly incorporated.
  • Serve right away or store in the refrigerator for 3 days.

Nutrition Facts : Calories 62 kcal, Fat 6 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 278 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

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.

HOT SPINACH AND ARTICHOKE DIP



Hot Spinach and Artichoke Dip image

Provided by Taste of Home

Categories     Appetizers

Time 1h

Yield 3 cups.

Number Of Ingredients 13

1 package (8 ounces) cream cheese, softened
1/3 cup mayonnaise
1/4 cup shredded Parmesan cheese
1/4 cup shredded Asiago cheese
1 teaspoon dried minced garlic
1 teaspoon dried parsley flakes
1/2 teaspoon celery salt
1 can (14 ounces) water-packed artichoke hearts, drained and coarsely chopped
5 ounces frozen chopped spinach, thawed and squeezed dry (about 1/2 cup)
1 can (4 ounces) chopped green chiles, drained
1 jar (2 ounces) diced pimientos, drained
1/3 cup shredded part-skim mozzarella cheese
Tortilla chips or cubed sourdough bread

Steps:

  • Preheat oven to 350°. In a large bowl, beat the first 7 ingredients until combined. Stir in artichokes, spinach, chiles and pimientos. Transfer to a greased 3-cup baking dish; sprinkle with mozzarella. Place on a rimmed baking sheet., Bake until hot and bubbly, 40-45 minutes. Serve with tortilla chips or bread.

Nutrition Facts : Calories 150 calories, Fat 13g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 324mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.

JALAPENO ARTICHOKE DIP (FONDUE)



Jalapeno Artichoke Dip (Fondue) image

Rich and delicious with a perfect amount of kick! Add more or less jalapenos depending on how much heat you and your crowd can take! Best served with tortillas, bagel/pita chips or raw veggies. This is not a low fat food but it will go so fast your friends will barely notice! If you want to be a little easier on the waist line, you can substitute low fat Mayo and Cream Cheese for the regular brands - it will still be yummy! Enjoy, Chickalicious from NYC

Provided by Chickalicious_NYC

Categories     Cheese

Time 40m

Yield 10 serving(s)

Number Of Ingredients 8

7 ounces jalapenos (well drained and de-seeded) or 7 ounces diced chilies (well drained and de-seeded)
1 (12 -14 ounce) can water-packed artichoke hearts (well drained and separated)
8 ounces mozzarella cheese
8 ounces cream cheese
8 ounces Hellmann's mayonnaise
10 ounces frozen spinach, thawed and well drained (squeeze out all water) (optional)
salt (optional)
pepper (optional)

Steps:

  • Microwave cream cheese in microwave until softened.
  • In a medium pyrex bowl, mix cream cheese with grated mozzarella cheese and mayo.
  • Add in drained and separated artichoke hearts.
  • Lastly add in diced chiles. Fold in all ingredients taking care not to break up artichokes too much.
  • Cover with aluminum foil and bake for 30 minutes at 300-350 degrees F.
  • Remove foil and broil the dish until the top layer is browned and bubbling.
  • Serve immediately with sides.
  • Note: When the dish cools it will congeal. Simply put in microwave for a few seconds and stir. It will return to proper consistency.

Nutrition Facts : Calories 258.6, Fat 20.7, SaturatedFat 9.1, Cholesterol 48.8, Sodium 403.1, Carbohydrate 11.5, Fiber 2.4, Sugar 2.8, Protein 8.4

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