Artichoke Jalapeño Dip

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

Mayo

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 contacts...you 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.

Enjoy!

Recipe by: Mrs. Schwartz

Easy Artichoke Bread

Ready for one of the easiest appetizers of all time?  Well friends, here it comes.  I was craving artichoke dip after devouring it post-bar last weekend during a Bachelorette party.  It was creamy, delicious and the best food I have ever eaten.  I'm sure it didn't have anything to do with the fact I slung back a few shots and a couple (hundred) beers.  

So last night I wanted to re-create things a bit.  I didn't have the recipe from the other night but I did have a good idea of what was in there.  I have to say, this version has a bit more flavor (if I'm remembering correctly--it's a bit foggy) due to the red pepper flakes.  This recipe would be perfect for entertaining or like we had it, on a random Wednesday night with a big salad.  

Start with a block of cream cheese.  I used 1/3 the fat variety.

Grab a jar of these guys.  I love these artichoke hearts from TJ's.

Give them a good chop.  Toss them in the bowl with the cream cheese

Grate in a few cloves of garlic.  If you don't have a microplane, just give them a really good mince.

Toss in some parmesan cheese

Season All Salt

Black pepper

Red pepper flakes

And some dried parsley for a bit of color.  Give it a good stir.

And slather it all over a loaf of ciabatta bread

Sprinkle with a little more parm and into the oven they go

This is the end result.

Yep

Slice it up

And mow it down

Easy Artichoke Bread

8 oz cream cheese (1/3 the fat is okay)

8 oz marinated artichokes, chopped 

1 cup parmesan cheese + 2 tablespoons or so for topping

1/2 teaspoon Season All Salt

15 cracks of black pepper (or about 1/8 of a teaspoon)

A large pinch of red pepper flakes 

3/4 teaspoon of dried parsley

1 loaf of ciabatta bread 

Start by preheating the oven to 400 degrees. 

Combine the cream cheese (it's easier if it's at room temp), artichokes, parmesan cheese, Season All Salt, pepper, red pepper flakes and dried parsley.  Stir until fully combined.  

Cut the ciabatta bread in half and spread the artichoke dip over the inside of the loaf.  Sprinkle with additional parmesan cheese.  

Place on a baking sheet and put into the oven for 25 minutes.  After 25 minutes, check to see how it is doing.  Bake until the top starts to turn golden brown and is heated through.  

Slice into strips and enjoy!  

Recipe by: Mrs. Schwartz 

**Note, if you don't want to serve the dip ON the bread, you can put it in a baking dish and bake for about 20 minutes or until the top turns golden brown and is heated through. Serve with chips or sliced crusty bread.**