Description
There’s something about a Cold Artichoke Jalapeño Dip that instantly brings a table to life it’s creamy, zesty, with just the right touch of heat that keeps you going back for more.
Ingredients
Scale
- 8 ounces cream cheese, softened
- 1 cup shredded Monterey Jack cheese
- 14 oz can artichoke hearts, drained, dried, and roughly chopped
- 1 cup Greek yogurt
- ⅓ cup pickled jalapeños, finely chopped
- 1 ½ tablespoons dried minced onion
- 2 tablespoons lemon juice
- 2 teaspoons finely chopped dill
- ½ teaspoon salt
Instructions
- Beat softened cream cheese in a large bowl with an electric mixer until light and fluffy, about 30 seconds.
- Add Monterey Jack cheese, artichoke hearts, Greek yogurt, pickled jalapeños, dried onion, lemon juice, dill, and salt.
- Mix until everything is combined and creamy.
- Cover the bowl with plastic wrap and refrigerate for at least an hour.
- Stir before serving and transfer to a serving bowl. Serve chilled with crackers, chips, bread, or fresh veggies.
Notes
- For extra zing, add hot sauce or cayenne pepper.
- Ensure cream cheese is softened to blend smoothly.
- Adjust jalapeño quantity to desired spice level.
- Prep Time: 10 mins
- Cook Time: 1 hour
- Category: Appetizer
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 40 mg
Keywords: Cold Artichoke Jalapeño Dip, artichoke dip, party dip, spicy dip