The Pioneer Woman Tasty Kitchen
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Jalapeno Artichoke Dip

5.00 Mitt(s) 5 Rating(s)5 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 5

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Level: Easy

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Description

My new favorite dip! Tangy, creamy and delicious spread on anything!

Ingredients

  • 1 cup Marinated And Drained Artichoke Hearts
  • ½ cups Grated Parmigiano Reggiano Cheese
  • 4 ounces, weight Cream Cheese
  • ¼ cups Mayonnaise
  • Salt And Pepper, to taste
  • 2 Tablespoons Finely Chopped Jalapeno

Preparation

Place artichokes into the bowl of a food processor. Pulse until coarsely chopped. Add in Parmesan cheese, cream cheese, mayo, salt and pepper. Pulse in short bursts or until everything starts to blend. I added in a splash of water to get things going at first. Make sure to leave the dip slightly chunky, so it has a good texture.

Spoon dip into bowl and stir in chopped jalapenos by hand. Serve with pita, crackers, tortilla chips, veggies, or anything else lying around.

One Comment

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sheilahskitchen on 3.19.2016

This is so good. Love that it’s served cold and can be made ahead of time!

5 Reviews

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Jess on 10.17.2012

Ahhh, this dip is great! The texture is lovely and creamy, and the spice-level is totally customizable with more or less jalepeño. Thanks for the recipe!

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VictoriaDoubleU on 10.13.2012

Excellent! I added a touch of sugar (as the artichokes were a little sour for my taste) and some chopped dried onion for a twist. Thanks so much for sharing!

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pukingpastilles on 10.11.2012

This dip was delicious! I ate so much of it and I wasn’t even hungry….haha. I used hatch chile peppers instead of jalapeños because my kids won’t do the spice (boo). It was still super-delicious.

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HeatherJean on 10.8.2012

This was great – even better the next day when all the flavors meld!

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magpiesvt on 9.27.2012

yummy and super easy to make

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