Artichoke Jalapeno Dip
The robust flavor of artichoke hearts is perfect with the fiery kick of fresh jalapenos in this endlessly snackable Artichoke Jalapeno Dip.
Servings: 12
Ingredients
- ¾ cup mayonnaise
- ½ cup sour cream
- ½ cup freshly shredded Parmesan cheese
- 14 ounces canned quartered artichoke hearts drained and chopped small
- 2-3 fresh jalapenos seeded and finely minced, about ⅓ cup
- 3 cloves garlic finely minced
- ½ teaspoon kosher salt adjust to taste
- ¼ teaspoon freshly ground black pepper adjust to taste
- 1 tablespoon fresh cilantro or Italian parsley finely chopped
Instructions
- Place the mayonnaise, sour cream, and Parmesan in a medium size bowl and stir to combine. Add the artichokes, jalapenos, and garlic. Stir again to mix throughout. Stir in the salt and pepper, taste, and adjust as desired.
- Transfer to an airtight container and refrigerate for at least 1 hour to allow the flavors to mingle before serving. This can be made up to 2 days in advance.
- Serve cold with chips, crackers, or fresh vegetables.
Nutrition
Calories: 169kcal · Carbohydrates: 3g · Protein: 2g · Fat: 16g · Saturated Fat: 4g · Polyunsaturated Fat: 6g · Monounsaturated Fat: 3g · Trans Fat: 0.03g · Cholesterol: 15mg · Sodium: 387mg · Potassium: 25mg · Fiber: 1g · Sugar: 1g · Vitamin A: 436IU · Vitamin C: 7mg · Calcium: 56mg · Iron: 0.3mg
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