The Pioneer Woman Tasty Kitchen
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Artichoke and Jalapeno Ranch Dip

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

A hot, creamy, cheesy, spicy dip made with artichokes, jalapenos, cream cheese and ranch seasoning.

Ingredients

  • 1 cup Greek Yogurt, Plain
  • ½ cups Mayonnaise, Reduced Fat
  • 4 ounces, weight Cream Cheese, Fat Free, Room Temperature
  • 2 Tablespoons Ranch Seasoning (I Used Hidden Valley)
  • 14 ounces, weight Canned Artichokes, Drained, Roughly Chopped
  • ½ cups Jalapenos, Pickled, Drained, Sliced
  • 2 Tablespoons Jalapeno Juice From The Jar (to Taste)
  • 2 teaspoons Reduced Fat Parmesan Cheese

Preparation

Preheat oven to 350ºF. Spray an oven safe baking dish with cooking spray.

In a bowl, mix together yogurt, mayonnaise, cream cheese and ranch seasoning, until incorporated. Stir in artichokes and jalapenos. Add juice from jalapenos, to taste, adding more for a spicy dip. Sprinkle top with Parmesan cheese.

Place in oven and bake for 30 minutes until cheese is bubbly.

One Comment

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tinal999 on 1.7.2013

This was a yummy, creamy dip! The addition of the ranch seasoning and the yogurt made it a little different than similar dips. I did only add 2 Tbs. chopped canned jalapenos (just had the pickled in a huge can). That was about perfect spiciness for me. I like things hot, but a half cup of the jalapenos might have been a little overwhelming. I’ll make it next time for company!

One Review

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CdnShannon on 12.9.2012

This is an amazing recipe,thank you for posting it! The people i made it for all loved it, it was a huge hit and I’m planning on making it again for New Year’s Eve. I added green onions and a few chopped up sun dried tomatoes because I had them.
I think I could eat it everyday! No.joke.

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