The heat stands out in this delicious dip.
Artichoke dip – and its tasty yet mild flavor – is brought to life with a little jalapeño pepper and paprika boost. The heat does stand out here, so if you prefer a milder level of spiciness with your food, start with only one jalapeño and add to taste. The paprika provides a simmering spice throughout the dip so every bite has a little extra zing. It’s perfect cold, and it works just as well slightly warmed up. Serve it with crackers, pita chips, or fresh vegetables. Or use it as a sandwich spread to provide a little fiery kick to your lunch.
Jalapeno Artichoke Dip
Ingredients
- 1 can artichoke hearts 14 ounce can, drained and chopped
- 2 jalapeño peppers seeded and diced
- 1 clove garlic minced
- 1/2 cup parmesan cheese grated
- 1 package cream cheese 8 ounces
- 1/4 cup mayonnaise
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Place artichoke hearts, jalapeños, and garlic in a food processor and pulse blend 3 to 4 times to mix.
- Add remaining ingredients and pulse blend until you reach your perfect dip consistency.
- Salt and pepper to taste.
- Serve immediately or for best flavor refrigerate overnight to allow flavors to meld.
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Matt Bray
Chief Chilihead at Cindermint
Founder of PepperScale and Cindermint LLC. Sucker for a good scotch bonnet. Spicy food super-fan. Current fiery fascination: Datil hot sauces.
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