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
Servings: 8 people
- 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
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.
Calories: 182kcal | Carbohydrates: 3g | Protein: 3g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 664mg | Potassium: 24mg | Fiber: 1g | Sugar: 1g | Vitamin A: 640IU | Vitamin C: 12.3mg | Calcium: 86mg | Iron: 0.5mg