Warm Jalapeno Artichoke Dip

I’ve mentioned a few times that I have been craving cream cheese and sour cream with this pregnancy.  My recent obsession with dips (like this and these) has probably been a result of my cravings.  Last night I was craving spinach artichoke dip and decided I needed to make it for dinner.  We were having our weekly meal of breakfast for dinner, and I am aware that spinach artichoke dip does not in ANY way go with breakfast, but that’s what I wanted.

And I’m pregnant.

And I’m the cook.

And that’s what I made!

Except that I didn’t have any spinach.

And I didn’t have a recipe.

So I decided to just make one up!

I was dumping ingredients together, and all I have to say is Paula Dean would be so proud.  There are fewer pictures of this cooking adventure, because I really wasn’t sure where I was going with it. :)

This is what I came up with…Jalapeno Artichoke Dip

Recipe for Warm Jalapeno Artichoke Dip

What you will need:

Sour Cream and Cream Cheese (of course), Mayonnaise, Parmesan Cheese, Artichoke Hearts, Fresh Jalapeno, Garlic, Mozzarella Cheese (Sorry, not pictured…it was an afterthought)

Place sour cream, softened cream cheese, mayonnaise, grated Parmesan cheese, grated mozzarella cheese, and minced garlic in a large bowl.

(In this step I used the canned Parmesan…which I don’t love to use, but I didn’t have enough real Parmesan.  Just use what you have!)

Stir well to combine, making sure cream cheese is thoroughly incorporated.

I can’t type the word “incorporated” without singing Kids In-corp-o-ra-ted. K-I-D-S, whoa oh oh…

Remove the stem from the jalapeno, then finely chop.  I left the seeds and membrane in and chopped them as well.  The creaminess of the dish masks the heat pretty well.

If you ever get invited to a Pampered Chef party and you don’t know what to buy, get the little guy above.  I love my chopper and I’ve had it at least 10 years.  I’m sure they look different now, but I have used it SO much.  It’s a handy little tool.

Roughly chop the artichoke hearts.

Fold the jalapenos and artichoke hearts into the creamy goodness.

I don’t have a picture. :)

Pour the mixture into a pie plate or small oven safe dish.  Sprinkle with Parmesan cheese.  (I used the good stuff on top.)

There is no need to grease your dish.  Miraculously this dip just slides right out of the pie plate and onto your cracker. :)

Cook at 350° for 20-25 minutes or until the top is golden brown.

I know…I’ll never be a hand model.  That’s not exactly my goal in life, so I’m not too heartbroken over it.  Just ignore the ugly hands, and focus on that delicious bite of warm, creamy jalapeno artichoke dip that entered my mouth right after this picture was taken!

By the end of the night, we had eaten all but about 3 tablespoons of the dip.  I had a little help from Meredith, Kellie, and Tiffany, but we ate until we were sick we decided we needed some chocolate.  (And that’s why I love you girls!)

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This recipe is VERY easy to double.  I made a small batch because I didn’t need enough for a Super Bowl Party, but if you do, double it!

Recipe for Warm Jalapeno Artichoke Dip

  • 1/2 Cup Sour Cream
  • 1/2 Cup Mayonnaise
  • 4 0z (1/2 large block) Cream Cheese (softened)
  • 1/2 Cup Parmesan Cheese
  • 1/2 Cup Mozzarella Cheese (shredded)
  • 1-2 Cloves of Garlic (minced)
  • 1 Jar (7.5 oz) Artichoke Hearts (drained)
  • 1 Jalapeno
  • Parmesan to sprinkle on top

Combine the sour cream, softened cream cheese, mayonnaise, Parmesan cheese, mozzarella cheese, and minced garlic.  Mix well, making sure cream cheese is thoroughly incorporated.

Roughly chop artichoke hearts.  Remove stem (and seeds if desired) from jalapeno and chop finely.  Fold artichoke hearts and jalapeno into cream mixture.

Pour mixture into a pie plate or small oven safe dish.  Sprinkle with Parmesan cheese.  Cook at 350° for 20-25 minutes or until golden brown.  Serve warm with pita chips, crackers, pretzels, toasted bread, or even fresh veggies.  Or just eat it with a spoon.

Enjoy, and Happy Dipping!

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