Friday, January 18, 2013

Jalapeño Artichoke Dip

This is an old standby. I have been making some version of it for years since my uncle started bringing it to family get togethers. It is so easy to make, I even threw it together once for Berkeley's 25th Birthday Ugly Sweater party back in 2010 right before guests arrived.  Although I did not let it bake the whole 30 minutes, it was warmed through and by the end of the night it was gone! I served it again most recently as an appetizer/small lunch item on Christmas while we were playing games and smoking the chicken. To see more of our Christmas Dinner menu click here.

Jalapeño Artichoke Dip
  • 1 c marinated artichoke hearts
  • 1/2 c grated parmesan cheese
  • 4 oz cream cheese
  • 1 c mayo
  • 1/2c plain yogurt
  • 1-3 small jalapeños
  • water/or artichoke marinade.
  • salt and pepper to taste
  1. Preheat oven to 350* and light spray an oven safe dish. 
  2. Mix parmesan cheese, cream cheese, mayo, yogurt, and salt and pepper in a bowl until thoroughly mixed. 
  3. Drain artichokes and roughly chop. Carefully deseed, devein, and finely chop jalapeños. Fold into cheese mixture.
  4. Depending on the thickness of the mixture you may need to thin it out with either a tsp of water or a tsp of the remaining artichoke marinade. You want it to be thick but not glue. 
  5. Place in oven safe dish, sprinkle the top with extra parmesan cheese, and bake for 30 minutes or until the cheese is bubbly. 

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