ARTICHOKE JALAPEñO DIP
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
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
JALAPEñO ARTICHOKE DIP RECIPE
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
Categories Appetizer
Time 40m
Number Of Ingredients 9
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
EASY PICKLED JALAPENOS
Homemade pickled jalapenos are a treat to have on hand for chilis, tacos, salads and sandwiches. Pouring hot brine over them instead of boiling them gives them a pleasant fresh crispness instead of the soft texture of the store-bought variety.
Provided by Food Network Kitchen
Time 45m
Yield 1 pint
Number Of Ingredients 6
Steps:
- Combine the vinegar, 2/3 cup water, onions, salt, peppercorns and coriander in a small pot, bring to a boil, then reduce to a simmer and cook for 5 minutes.
- Put the jalapenos in a heatproof 1-pint jar and pour the hot pickling mixture over them. Allow them to sit and soak up the flavor for 30 minutes up to overnight-the longer they sit, the more they will soften and absorb flavor. Stored in the refrigerator, they will keep for up to 1 month.
SPINACH ARTICHOKE BABKA
Provided by Duff Goldman
Categories main-dish
Time 4h
Yield Two 9-by-5-inch babkas
Number Of Ingredients 29
Steps:
- For the dough: Sprinkle the yeast over the milk in a liquid measuring cup and set aside until bubbly, 5 to 7 minutes. Combine the flour, sugar and salt in a large bowl and whisk together. Add the eggs, vanilla, yeast mixture, lemon zest and nutmeg; stir with a wooden spoon to combine. Turn the dough out onto a work surface and knead until soft and smooth, about 5 minutes. Knead in the butter in three additions, dusting the dough with flour if it is too sticky. Transfer the dough to a lightly oiled large bowl, cover with plastic wrap and let rise at room temperature until doubled in size, about 1 1/2 hours.
- For the filling: Combine the artichoke hearts, spinach, cream cheese, mozzarella, Parmesan, a pinch of salt and some pepper in a food processor and process until smooth.
- For the topping: Whisk the flour, panko, a pinch salt and some pepper in a medium bowl, then work in the butter with your fingers until the mixture is sandy and chunky. Stir in the Parmesan and parsley and set aside.
- For the assembly: Cut the dough in half with a bench scraper or chef's knife. Using a rolling pin, roll each half into a 12-by-16-inch rectangle on a lightly floured surface. Using an offset spatula, spread the filling on both dough rectangles, all the way to the edges. Sprinkle 1/4 cup of the Parmesan and 1/4 cup of the mozzarella all over the filling on each dough rectangle. Drizzle with extra-virgin olive oil. Starting from the long side, tightly roll each rectangle into a log. Wrap each log in plastic wrap and refrigerate for 15 minutes.
- Unwrap the logs and cut each in half lengthwise with a bench scraper or chef's knife. For each babka, twist the 2 halves together a few times, starting from the middle. Coat two 9-by-5-inch loaf pans with cooking spray and line each with parchment, leaving an overhang on the 2 longer sides so you can pull the babka out of the pan after baking. Place a babka snuggly in each pan and sprinkle with the topping. Cover with plastic wrap and let rise for 45 minutes to 1 hour.
- Preheat the oven to 350 degrees F. Drizzle the melted butter all over the babkas. Bake until browned, about 45 minutes.
- Let sit 10 minutes, then remove the babkas from the pans and remove the parchment. Let cool completely on a wire rack before slicing and serving.
SPICY JALAPENO ARTICHOKE DIP
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
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.
JALAPENO - ARTICHOKE DIP FROM CHANNELL
My sister in law brought this dip to Thanksgiving dinner, I'm not a big dip fan, but I couldn't stay out of this one! Really easy and really good!
Provided by prattandpratt
Categories Peppers
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients together in a small casserole dish (around 8 inch square), leaving a little cheese out.
- Sprinkle the extra cheese on top.
- Bake at 425 degrees for 30 minutes.
Nutrition Facts : Calories 345.4, Fat 26.1, SaturatedFat 9.8, Cholesterol 41.7, Sodium 772.8, Carbohydrate 20.2, Fiber 4.1, Sugar 4, Protein 10.5
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