Jalapeno Artichoke Dip
A highly versatile dip - just as good served with crackers as used as a sandwich spread
Servings 8 servings
Calories 178kcal
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.
Nutrition
Calories: 178kcal | Carbohydrates: 3g | Protein: 4g | Fat: 17g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 346mg | Potassium: 62mg | Fiber: 1g | Sugar: 1g | Vitamin A: 594IU | Vitamin C: 4mg | Calcium: 104mg | Iron: 1mg