Jalapeno Artichoke Dip
Jalapeño artichoke dip is packed full of chunky artichokes and spicy jalapeños in a creamy, savory cream cheese and sour cream base. Finished up with garlic and parmesan cheese, the flavor combination is absolutely the most delicious thing.
Ingredients
- 1/2 cup grated parmesan cheese
- 4 oz. cream cheese, room temperature
- 1/4 cup sour cream
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 cup marinated artichoke hearts, drained and well chopped
- 1 (4oz.) can diced jalapenos (or 1-2 tablespoons finely chopped jalapenos, seeds removed)
Instructions
- 1
Add parmesan cheese, cream cheese, sour cream, garlic...: Add parmesan cheese, cream cheese, sour cream, garlic powder, and salt to a medium mixing bowl.
- 2
With an electric hand beater, mix until combined...: With an electric hand beater, mix until combined and smooth.
- 3
Add in the artichoke hearts and the diced...: Add in the artichoke hearts and the diced jalapenos. Mix until combined.
- 4
Store in an airtight container in the refrigerator...: Store in an airtight container in the refrigerator for up to 3 days.
Cook it from the original
This recipe comes from glutenfreepalate.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on glutenfreepalate.com