Artichoke Jalapeño Dip

Tuesday, December 3, 2013

It's December! YAY!  Tis the season for holiday parties!  I'm someone who never likes to show up to a party empty handed...even if the host has said everything is covered.  I like to bring something to contribute either an appetizer, side dish, wine or a nice scented candle if everything really is taken care of.  

Today I have a tasty appetizer dip that takes about three seconds to whip up.  It is an attempted copycat recipe from Costco but to be honest, it really isn't like the dip at Costco.  This one is a. healthier and b. lighter in texture.  With the green flecks of jalapeño, it is perfect for this holiday season! 
Start with a jar of these guys.  I love the marinated artichokes from Trader Joe's!
Pop them in a food processor
And give them a good pulse.  You want them to have a little texture so don't blend them to death.
Add the artichokes to a medium bowl along with cream cheese
Parmesan cheese
A good dash of pepper and garlic salt (not pictured)
Give it a quick stir
Then get to work on the jalapeños.  I have contacts so I use a food processor to break down my jalapeños.  If you have feel my pain.
I added in the jalapeños and gave it a stir and a taste.  It wasn't really spicy enough for me so...
I added another jalapeño and tasted it.  It was juuuust right.
Serve it with pita chips
And it is the perfect holiday appetizer.

Artichoke Jalapeño Dip

8 oz (or 1 cup) marinated artichokes (if you can't find the marinated kind, that's okay)
1 block (8 oz) cream cheese (reduced fat is okay!)
1/2 cup shredded parmesan cheese
1/2 cup mayo (light is okay!)
1/4 teaspoon pepper
1/2 teaspoon garlic salt
2-4 jalapeños, depending on your taste

Start by draining the artichokes and placing them in a food processor.  Pulse a few times to break them down but do not completely pulverize them, you want the dip to have some texture.

Add the artichokes to a medium bowl along with the cream cheese, parmesan cheese, mayo, pepper and garlic salt.  Give it a good stir.

De-stem the jalapeños and either finely mince them by hand or pop them into the food processor.  Add the jalapeños to the dip and give it a good stir.  Taste the dip.  If it is not as spicy as you would like, add another jalapeño.  I ended up adding 3 and it was not overwhelmingly spicy.  It does get a bit spicier while it sits but not much.

Serve right away or place in the refrigerator until ready to serve.


Recipe by: Mrs. Schwartz

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