Parmesan JalapeÑo Artichoke Dip Recipes

JALAPEñO ARTICHOKE DIP RECIPE

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!

ARTICHOKE, JALAPENO AND PARMESAN DIP

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.

"SPICY ARTICHOKE

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 jalapeño peppers in processor, add drained artichoke hearts and process just until coarsely chopped.
• Add artichoke/jalapeño mixture and the jalapeño 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.
• Makes 16 servings or yields 2 cups.
• Nutrition Facts (per 2 tablespoon serving): 82.8 calories; 72% calories from fat; 6.8g total fat; 21.1mg cholesterol; 151.4mg sodium; 70.6mg potassium; 2.0g carbohydrates; 0.7g fiber; 0.2g sugar; 1.4g net carbs; 3.9g protein.

JALAPENO ARTICHOKE DIP

Steps:

• Mix all dip ingredients together in baking dish.
• Bake at 350 for 30 minutes.
• Serve warm with crackers or tortilla chips.

PARMESAN JALAPEÑO ARTICHOKE DIP

Steps:

• 1. Slice jalapeno put in food processor with two teaspoons of minced garlic and a 14 ounces can of Artichoke hearts and blend til mixed ( note if you like it hotter add 2 large jalapeno's)
• 2. Add 3/4 jar of mayonnaise (30 0unce size) then add 3/4 container of sour cream (16 ounce container) blend
• 3. Lastly add 10 ounces of Parmesan shredded cheese ( I use Stella's) just til mixed.
• 4. Garlic salt and pepper to taste. Chill