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.
adapted from here and other places on the web (listed above)
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.
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
1/2 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.
*This post and photos are property of http://dishingwithdish.blogspot.com/ **
1 comment:
Artichokes and Jalapenos are like peanut butter and jelly. This looks fabulous!
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