Jalapeno Artichoke Dip From Channell Food

JALAPEñO ARTICHOKE DIP RECIPE

Steps:

• Preheat oven to 375 degrees.
• In the bowl of a stand mixer, add the room temperature cream cheese and sour cream. Using the paddle attachment, mix on medium speed until well combined.
• Add the chopped artichoke hearts, Parmesan cheese, 1 cup mozzarella cheese, diced jalapeños, diced green chilies, garlic powder and onion powder to the cream cheese mixture and mix on low speed until well combined.
• Spread the dip into an 8"x8", 9"x9" or 12" round baking dish and top with the remaining 1/2 cup mozzarella cheese.
• Bake for 25-30 minutes, or until the edges are bubbly and the top is golden brown.
• Remove from the oven and let cool for a few minutes before serving with your favorite crackers, chips or veggies. Enjoy!

SPICY JALAPENO ARTICHOKE DIP

Steps:

• Drain and chop artichoke hearts.
• Combine artichoke hearts with remaining ingredients. Use as much or little of the jalapenos as you can handle. (When I make this for my family, I use an entire can, but when I make it for guests, I usually only use half of the can.).
• Pour into baking dish.
• Sprinkle with grated Parmesan cheese and paprika.
• Bake at 400 degrees until bubbles around edges.
• Serve with tortilla chips, crackers, as a sandwich spread, etc.
• NOTE: Depending on preference, you can do a rough chop on the artichokes for a chunkier dip, or you can put all the ingredients (except for the cheese) in a blender to puree for a smoother dip.

JALAPENO - ARTICHOKE DIP FROM CHANNELL

Steps:

• Mix all ingredients together in a small casserole dish (around 8 inch square), leaving a little cheese out.
• Sprinkle the extra cheese on top.
• Bake at 425 degrees for 30 minutes.

ARTICHOKE JALAPEñO DIP

Steps:

• Add the softened cream cheese, sour cream, mayonnaise, lemon juice, salt, and pepper to a large mixing bowl. Use a handheld mixer on medium-high speed and mix until smooth.
• Add the Parmesan, drained artichokes, jalapeno, and garlic, and stir until evenly incorporated.
• Serve right away or store in the refrigerator for 3 days.

ARTICHOKE JALAPENO DIP

Steps:

• Use a food procesor or chopper to dice your artichokes and jalapeno.
• Place this in a small casserole dish.
• Squeeze all juice from lemon over top.
• Mix in shredded parmesan, mayo and sour cream.
• Sprinkle top with grated paremsan and bake at 350F until heated through.

ARTICHOKE, JALAPENO AND PARMESAN DIP

Steps:

• Use a food processor with metal blade to finely grate Parmesan cheese.
• Add the cream cheese, mixing well.
• Transfer cheese mixture to a mixing bowl.
• Chop jalapeno peppers in processor, add drained artichoke hearts and process just until coarsely chopped.
• Add artichoke/jalapeno mixture and the jalapeno sauce to cheese mixture.
• Mix well.
• If needed, add small amount of additional marinade to obtain desired consistency.
• Salt and pepper to taste.
• Refrigerate until ready to serve.
• Serve with a variety of crackers or chips.

JALAPENO ARTICHOKE DIP

Steps:

• Mix all dip ingredients together in baking dish.
• Bake at 350 for 30 minutes.
• Serve warm with crackers or tortilla chips.

JALAPENO ARTICHOKE DIP

Steps:

• Set aside about 3 ounces of the parmesan cheese.
• Combine all of the ingredients and the remaining parmesan cheese in a mixing bowl and mix until combined.
• Spread evenly into either a 9x9 baking dish, or a 7 x 11 baking dish.
• Sprinkle the remaing parmesan cheese on top of mixture.
• Bake for 20 minutes, or until cheese is bubbly and golden brown on the edges.
• Serve warm with tortilla chips and/or sliced baguette.