Jalapeño Artichoke Dip Recipe
This creamy jalapeño artichoke dip comes together in just 10 minutes with artichoke hearts, fresh jalapeños, cream cheese, and Parmesan. Serve it cold or warm with chips, crackers, or veggies for an easy party appetizer with just the right amount of heat.
Servings: 6 servings
Calories: 147kcal
Equipment
- 1 Food processor
Ingredients
- 1 14-ounce can artichoke hearts, drained
- 2 jalapeños, seeded and roughly chopped
- 8 ounces cream cheese, softened
- ¼ cup mayonnaise
- ¼ cup sour cream or yogurt
- ½ cup grated Parmesan cheese or nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- In a food processor, pulse artichoke hearts and jalapeños until chopped, about 30 seconds.
- Add remaining ingredients and pulse until blended well. Transfer to a bowl and serve with crackers, tortilla chips, or sliced veggies. Store in refrigerator for up to 4 days.
Nutrition
Calories: 147kcal | Carbohydrates: 5g | Protein: 9g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 21mg | Sodium: 669mg | Potassium: 156mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 210IU | Vitamin C: 6mg | Calcium: 220mg | Iron: 0.2mg
