Artichoke Jalapeno Dip
Artichoke Jalapeno Dip; Cream Cheese, Monterey jack, Sour Cream and Mayo combine with flavourful marinated Artichokes and spicy Jalapeno in this amazing dip.
Ingredients
8 8 servings (approx. 70g each)
Scaled from 8 8 servings (approx. 70g each)
- 1 12 oz jar chopped artichoke hearts (drained)
- ½ cup grated Monterey jack
- 4 oz. cream cheese (room temp)
- ¼ cup mayonnaise
- ¼ cup sour cream
- salt & pepper
- 1 tsp. minced garlic
- 1 tbsp. garlic lime seasoning
- 2 tbsp. lime juice
- 3 tbsp. diced jalapeños (seeds removed)
- ¼ tsp dill
Instructions
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Place artichokes, garlic, and jalapeños into the bowl of a food processor.
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Pulse until coarsely chopped.
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Add in Monterey Jack cheese, cream cheese, mayo, and sour cream.
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Add salt, pepper, lime juice, dill, and lime seasoning.
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Pulse until everything blends.
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Make sure to leave the dip slightly chunky.
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Spoon dip into bowl and garnish with more jalapeños.
Nutrition
Per serving
| Calories | 156 |
|---|---|
| Fat | 14 |
| Saturated fat | 6 |
| Trans fat | 0 |
| Unsaturated fat | 8 |
| Cholesterol | 29 |
| Sodium | 421 |
| Carbohydrates | 5 |
| Fiber | 2 |
| Sugar | 1 |
| Protein | 4 |