Jalapeno Artichoke Dip
My Jalapeño Artichoke Dip is a creamy, healthier take on a classic appetizer. It’s got just the right amount of spice, a hint of saltiness, and is completely irresistible! I love using it as a dip or spreading it on bagels, and sandwiches. It’s a no-bake, cold dip that comes together in just 8 minutes and serves four, though I always make a double batch because it disappears so fast.
Servings: 10
Calories: 137kcal
Equipment
Ingredients
- 1 cup Artichoke Hearts chopped
- 2 Jalapeños seeds removed and diced
- 1 cup Low Fat Plain Greek Yogurt
- ½ cup Low Fat Sour Cream
- 8 oz Cream Cheese softened at room temperature
- 1 Garlic Clove minced
- 2 Green Onions thinly sliced
- ¼ cup Grated Parmesan Cheese
- Salt And Pepper to taste
Instructions
- Add the artichoke hearts, jalapenos, yogurt, sour cream, cream cheese and garlic to a food processor and pulse to blend everything together. If you’d prefer the dip to be smooth, blitz until smooth.
- Add the artichoke mixture to a mixing bowl and stir through remaining ingredients.
- Cover and refrigerate for 2 hours before serving.
Notes
- I always buy a couple of jalapeños and taste a tiny piece before adding them in! I’ve learned the hard way that jalapeños can go from mild to fiery, and once I accidentally made a dip so spicy, even my spice-loving friend couldn’t handle it. Now, I always test the heat first to make sure the dip has just the right kick!
- I love adding a tablespoon of lime or lemon juice to brighten up the flavors in this dip. It’s such an easy way to make it pop.
- Both frozen or jarred artichoke hearts work great in this recipe. I just grab whichever is easiest to find at the store.
- I always rinse jarred artichokes to remove any metallic taste. It’s a simple step that makes a big difference.
Nutrition
Serving: 0.25cup | Calories: 137kcal | Carbohydrates: 6g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 30mg | Sodium: 330mg | Potassium: 74mg | Fiber: 1g | Sugar: 2g