Artichoke Jalapeño Dip

Artichoke Jalapeño Dip

This artichoke jalapeño dip falls in the category of “healthyish.” Full of artichoke hearts and pickled jalapeños, it’s creamy enough to feel indulgent. Use water-packed artichoke hearts, not the ones marinated in olive oil.  Fresh lemon juice and good quality Parmesan and mayonnaise make a difference. I use Hellman’s or Best Foods, as it’s known west of the Rockies.

First, purée half the artichokes in a food processor with everything but the spices. Then, roughly chop the remaining artichoke hearts and fold them into the dip by hand. Don’t use the pulse setting on the food processor, which will over mix the ingredients. Be sure to add the salt, pepper and cayenne.

Warm the dip in a bread bowl or an oven-safe ceramic bowl. If you don’t have time to heat it, serve at room temperature with crudités. Pita chips and crostini also make delicious dippers. Sometimes I garnish with chopped rosemary and flakey salt to add a touch a texture.

Most versions of artichoke jalapeño dip contain a hefty dose of sour cream or cream cheese, but this one tastes predominately of artichoke. It’s a healthier alternative to the classic footwall-watching snack. Which leaves you more room for buffalo wings. You’re welcome.

Print Recipe

Artichoke Jalapeño Dip

When served warm, I prefer this dip with crostini. When I serve it at room temperature, I serve it with crunchy vegetables and crackers.

Prep Time10 mins

Total Time10 mins

Course: Snack

Cuisine: American

Keyword: artichoke dip

Servings: 8 people

Calories: 182kcal

Author: msmart

Ingredients

• 14 ounces artichoke hearts, drained well
• 1/4 cup pickled jalapeños
• 1/4 cup plain Greek yogurt
• 2 tablespoons lemon juice
• 1/2 cup grated Parmesan cheese
• 1/2 cup mayonaisse
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/8 teasopon cayenne pepper

Instructions

• Preheat oven to 350°F.
• In the bowl of a food processor, add about half of the artichoke hearts, jalapeños, yogurt, lemon, Parmesan cheese, and the mayonnaise. Blend until smooth and then transfer to a medium-sized bowl.
• Roughly chop the remaining artichoke hearts and fold them into the yogurt mixture. Add the salt, black pepper, and cayenne pepper and thoroughly mix. Taste for seasoning, adding a tablespoon of jalapeño brine for an extra punch of flavor.
• Place the dip in an oven safe baking dish. Bake until bubbly, about 25 minutes. Then, turn the broiler on high and cook until the tops are golden brown, just about 1-2 minutes.

Nutrition

Calories: 182kcal | Carbohydrates: 3g | Protein: 3g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 664mg | Potassium: 24mg | Fiber: 1g | Sugar: 1g | Vitamin A: 12.8% | Vitamin C: 14.9% | Calcium: 8.6% | Iron: 2.9%

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