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–+ servings
a chip has been placed into the small glass bowl of dip surrounded by other potato chips
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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.
Prep Time5 minutes
Total Time5 minutes
Course: Appetizer
Cuisine: American
Servings: 12
Author: Mary Younkin

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