Artichoke dip – and its tasty yet mild flavor – is brought to life with a little jalapeƱo pepper and paprika boost. The heat does stand out here, so if you prefer a milder level of spiciness with your food, start with only one jalapeƱo and add to taste. The paprika provides a simmering spice throughout the dip, so every bite has a little extra zing.
It’s perfectĀ cold, andĀ it works just as well slightly warmed up. Serve it with crackers, pita chips, or fresh vegetables. Or use it as a sandwich spread to provide a little fiery kick to your lunch.Ā
Like this recipe? You’ll love these too:
- Sriracha Carrot Dip: Sriracha and carrots may not immediately sound like they go together, but the flavor can’t be denied with this dip.
- Bacony JalapeƱo Popper Dip: All the things you love about poppers are here.
- Piri Piri Candied Bacon With Cheese: Yes, it’s as delicious and decadent as it sounds.
Explore the Scoville scale through our Up The Scale spice set, featuring medium heat jalapeƱo, extra-hot habanero, and fiery super-hot ghost powders.
Jalapeno Artichoke Dip
Ingredients
- 1 can artichoke hearts 14 ounce can, drained and chopped
- 2 jalapeƱo peppers seeded and diced
- 1 clove garlic minced
- 1/2 cup parmesan cheese grated
- 1 package cream cheese 8 ounces
- 1/4 cup mayonnaise
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Place artichoke hearts, jalapeƱos, and garlic in a food processor and pulse blend 3 to 4 times to mix.
- Add remaining ingredients and pulse blend until you reach your perfect dip consistency.
- Salt and pepper to taste.
- Serve immediately or for best flavor refrigerate overnight to allow flavors to meld.