Roasted Jalapeño Artichoke Dip Recipes

ROASTED JALAPEñO ARTICHOKE DIP

Steps:

• Preheat the oven to 375 F.
• Drain and rinse the marinated artichokes, then chop them into very small pieces. Also chop roasted jalapenos into small pieces, about 1/4" in size, and set aside.
• Combine the softened cream cheese, Greek yogurt, mayonnaise, garlic powder, onion powder, salt, and pepper in a large bowl. Use an electric hand mixer to mix these ingredients together until smooth and creamy.
• Switch to a spatula or large spoon, and stir in chopped jalapenos and artichokes until fully combined. Stir in the shredded cheese.
• Transfer the dip to an oven safe baking dish, and bake for 15 minutes at 375.**
• Serve hot with pita chips, tortilla chips, or veggies!***

ARTICHOKE JALAPEñO DIP

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.

SPICY JALAPENO ARTICHOKE DIP

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.