Whooo Zippy Artichoke Jalapeno Dip Recipes

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

Time 12m

Number Of Ingredients 10

Ingredients

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

WHOOO ZIPPY! ARTICHOKE JALAPENO DIP

Whooo Zippy! Artichoke Jalapeno Dip image

This can be adjusted to tastes & heat levels by the amount of jalapenos used and whether or not you keep the seeds... or heck, try chipotles....or habaneros...;) You could even sub pepperjack! This was swiped & adjusted from one of the recipes that landed in my inbox.

Provided by Elmotoo

Categories Cheese

Time 45m

Yield 1 batch

Number Of Ingredients 7

Ingredients

1 (4 ounce) jar chopped pimiento
1 (14 ounce) can artichoke hearts, drained & diced
1 1/2 cups mayonnaise, real
1 (7 ounce) can diced green chilies
6 -8 fresh jalapenos, to taste, remove seeds if desired, chopped finely
4 ounces monterey jack cheese, shredded
3/4 cup romano cheese, grated, divided (or similar)

Steps:

Spray 1 1/2 qt casserole dish with oil.
Mix pimiento, artichokes, mayonnaise, green chilies, jalapenos, Monterey Jack cheese and 1/2 cup grated cheese. Spoon into a shallow 1 ½ quart casserole. Sprinkle with remaining 1/4c shredded cheese. Bake uncovered at 325 degrees for 30 minutes or until bubbly.
Serve with crackers or baguette bread slices.

ARTICHOKE JALAPENO HUMMUS DIP

Artichoke Jalapeno Hummus Dip image

Fresh-tasting hummus with a decent amount of spice.

Provided by amycorrine

Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes

Time 10m

Yield 8

Number Of Ingredients 12

Ingredients

1 (15 ounce) can chickpeas, drained
2 (6 ounce) jars artichoke hearts, drained
½ cup Greek yogurt
½ cup fresh basil
⅓ cup pickled jalapeno pepper slices
¼ cup olive oil
1 lemon, juiced
2 tablespoons hemp seeds
2 cloves garlic
1 teaspoon ground paprika
1 teaspoon ground cayenne pepper
½ teaspoon curry powder

Steps:

Combine chickpeas, artichoke hearts, Greek yogurt, basil, jalapeno pepper slices, olive oil, lemon juice, hemp seeds, garlic, paprika, cayenne pepper, and curry powder in a food processor; blend until smooth.

Nutrition Facts : Calories 160.2 calories, Carbohydrate 14.5 g, Cholesterol 2.8 mg, Fat 9.6 g, Fiber 3.5 g, Protein 5.1 g, SaturatedFat 1.7 g, Sodium 410.7 mg, Sugar 1 g

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