Jalapeño Artichoke Dip
Loaded with tender artichoke hearts, mozzarella, and the tangy kick of pickled jalapeños, this dip comes together in minutes.
Servings 8 servings
Calories 231kcal
Ingredients
- 1 (8 ounce) pkg cream cheese softened
- ½ cup parmesan cheese grated
- ½ cup mayonnaise
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- ¼ teaspoon black pepper
- 1 ½ cups artichoke hearts chopped
- 1 cup mozzarella cheese s shredded
- ¼ cup pickled jalapenos chopped
Instructions
- In a medium bowl add the cream cheese, parmesan cheese, mayonnaise, garlic powder, onion powder, salt & pepper and mix until combined.
- Fold in the artichoke hearts, jalapenos, and shredded cheese until combined. Chill for 1 hour or overnight.
- Serve with chips, vegetables or crispy breads.
Notes
Use real mayonnaise for best flavor.
Fresh jalapenos can be used but I prefer the flavor of the pickled jalapenos for this dip.
Store in an airtight container in the refrigerator for up to 4 days.
Nutrition
Serving: 1serving | Calories: 231kcal | Carbohydrates: 6g | Protein: 10g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 26mg | Sodium: 1004mg | Potassium: 25mg | Fiber: 2g | Sugar: 1g | Vitamin A: 135IU | Vitamin C: 0.5mg | Calcium: 99mg | Iron: 0.2mg
