Monday, February 17, 2014

Jalapeno-Artichoke Dip

I love artichoke dip and jalapeno popper dip, so I decided to combine the two recipes, using a few other recipes on the web for inspiration.  The results were delicious, of course.  I don't know of a dip that isn't delicious.  We had this a few weeks ago for our second annual un-Superbowl party.  We rented a movie and ate this with some chips, and we had some other snacks too.  It was fun times. Besides the links above, I also got inspiration from Valerie's Kitchen and Shugary Sweets.  
Jalapeno-Arthichoke Dip
adapted from here and other places on the web (listed above)

1 (8 ounce) package cream cheese (or Neufchatel), room temperature
1/2 cup mayonnaise
1/2 cup shredded cheddar cheese or colby-jack
1/2 cup grated parmigiano reggiano (or parmesan)
1 (4 ounce) can sliced jalapenos (pickled), drained (use more or less, if desired)
2 fresh jalapeno peppers, chopped (optional)
1 can (about 14 oz) artichoke hearts, coarsely chopped
1/2 tsp. garlic powder
1/4 tsp. onion powder
1 TBSP. pickled jalapeno juice
1/4 cup panko bread crumbs
1/4 cup parmigiano reggiano (parmesan), grated

1. Mix the cream cheese, mayonnaise, cheddar cheese, parmigiano reggiano, jalapenos, artichokes, spices, and jalapeno juice in a bowl (I used stand mixer) and pour into a small, lightly greased baking dish.

2. Mix the panko bread crumbs and 1/4 cup parmigiano reggiano and sprinkle over the dip.

3. Bake in a preheated 350F oven until the sides are bubbling and the cheese cheese has melted and turned golden brown on top, about 15-20 minutes.
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1 comment:

Debbie Carter said...

Artichokes and Jalapenos are like peanut butter and jelly. This looks fabulous!