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Jalapeno artichoke dip
Jalapeno artichoke dip is creamy, cheesy, spicy, an excellent side to snack with pretzels, veggies, crackers, and more.
Course
Condiment
Cuisine
American
Prep Time
10
minutes
minutes
Baking time
20
minutes
minutes
Servings
10
Servings
Calories
227
kcal
Author
Sujatha Muralidhar
Ingredients
8
ounce
cream cheese
softened
½
cup
mozzarella cheese
shredded
½
cup
sharp cheddar cheese
shredded
14
ounce
artichoke hearts
chopped
½
cup
sour cream
½
cup
mayonnaise
2
tablespoon
pickled jalapeno
1
teaspoon
garlic powder
1
teaspoon
onion powder
⅙
teaspoon
salt
or as required
Instructions
Preheat the oven to 350°F.
Spray a small baking dish with cooking oil and set aside.
Drain the excess liquid by squeezing the artichokes hearts. And finely chop it.
Mince the jalapeno pickles.
In a mixing bowl add cream cheese, parmesan cheese, cheddar cheese, sour cream, mayo, onion powder, garlic powder, minced jalapeno pickle, and chopped artichoke hearts.
And combine them well.
Add the mixture to the baking dish and spread evenly.
And bake it for about 20 minutes or until it's melty.
Serve warm with bread, chips, or veggies.
Notes
Storing Ideas:
Refrigerate. Store the leftovers in an airtight container. Refrigerate it and use it for up to five days.
Freezing. This jalapeno artichoke dip separates when frozen and thawed. If you prefer freezing, then use the leftover as a salad dressing.
Reheat. To reheat, scoop the jalapeno artichoke dip, transfer it to the microwave-safe bowl, and gently reheat until it's fun until it's warm.
Nutrition
Calories:
227
kcal
|
Carbohydrates:
4
g
|
Protein:
5
g
|
Fat:
22
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
6
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
1
g
|
Cholesterol:
46
mg
|
Sodium:
442
mg
|
Potassium:
69
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
512
IU
|
Vitamin C:
1
mg
|
Calcium:
106
mg
|
Iron:
1
mg