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Jalapeno Artichoke Dip
A highly versatile dip - just as good served with crackers as used as a sandwich spread
Prep Time 10 minutes minutes
Total Time 10 minutes minutes
Servings 8 servings
Calories 178kcal
- 1 can artichoke hearts 14 ounce can, drained and chopped
- 2 jalapeño 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
Place artichoke hearts, jalapeños, 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.
Calories: 178kcal | Carbohydrates: 3g | Protein: 4g | Fat: 17g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 346mg | Potassium: 62mg | Fiber: 1g | Sugar: 1g | Vitamin A: 594IU | Vitamin C: 4mg | Calcium: 104mg | Iron: 1mg