Jalapeño Artichoke Dip

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

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Prep Time: 10 minutes

Total Time: 10 minutes

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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