Jalapeno Artichoke Dip
Ingredients
The dip
-
8
oz.
Cream Cheese
-
1
cup
Whole Milk Plain Greek Yogurt
-
½
cup
Mayonnaise
-
1
tsp.
Garlic Powder
-
1
tsp.
Onion Powder
-
½
tsp.
Salt
-
½
tsp.
Black Pepper
-
¾
cup
Roasted Jalapeños, chopped
-
14
oz.
Marinated Artichoke Hearts
-
1¼
cup
Shredded Monterey Jack or Muenster Cheese
-
¾
cup
Shredded Cheese for topping (optional)
Garnish
-
to taste
Pickled Jalapeños (optional)
Instructions
- Preheat the oven to 375°F.
- Chop the marinated artichokes and roasted jalapeños into small pieces.
- In a large bowl, combine cream cheese, Greek yogurt, mayonnaise, garlic powder, onion powder, salt, and pepper; mix until smooth.
- Stir in the chopped jalapeños and artichokes until well combined.
- Add the shredded cheese and mix well.
- Transfer the mixture to an oven-safe baking dish and top with additional shredded cheese if desired.
- Bake for 15 minutes.
- Switch to broil and cook for a few minutes until the top is golden brown; watch closely to prevent burning.
- Let the dip rest for 2-3 minutes, then garnish with pickled jalapeños and serve hot.
Nutrition Facts (estimated)
Servings
10 servings
Calories
269
Total fat
24g
Total carbohydrates
5g
Total protein
8g
Sodium
481mg
Cholesterol
41mg
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