Spicy Jalapeno Artichoke Dip Food

SPICY ARTICHOKE DIP

Steps:

• Melt the butter in a large skillet or saute pan over medium-high heat.
• Add the red onions, jalapenos and salt and cook until the onions are soft and translucent, 5 minutes.
• Add the artichokes and cook until starting to fall apart, 8 to 10 minutes.
• Reduce the heat to medium and add the cream cheese, stirring until melted.
• Add the sour cream and Jack cheese and mix until well combined.
• Transfer the dip to a warmer or slow cooker to hold for serving.

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.

JALAPENO ARTICHOKE DIP

Steps:

• Pulse all of the ingredients together in a blender or food processor, just enough to combine but still leave some texture. If you prefer, you can simply mix together in a large bowl using a wooden spoon or spatula.
• Pour into a 1-quart dish for serving. Top with a few sliced jalapenos for garnish if desired and serve with tortilla chips.

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.

HOT AND SPICY SPINACH ARTICHOKE DIP

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix together the Italian cheese blend, artichoke hearts, spinach, sour cream, cream cheese, jalapeno pepper, garlic, and crushed red pepper in a bowl until well blended.
• Spread the dip into the prepared baking dish.
• Bake in the preheated oven until the cheese has melted and is bubbly, 20 to 25 minutes. Serve warm.

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!

HOT AND SPICY ARTICHOKE DIP

Steps:

• Mix all ingredients in crockpot.
• Heat on high til warmed.
• Turn to low to keep warm.
• Serve with tortilla chips, pita chips, and/or veggies.
• ENJOY!

SPICY ARTICHOKE DIP

Steps:

• Place all of the ingredients in a large bowl and beat with an electric mixer until combined, about 1-2 minutes. Scrape down the sides of the bowl and mix again. Transfer the dip to a bowl and serve with your favorite chips, crackers or bread slices. Enjoy!