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Description
I'm a sucker for artichoke dip, but I'm not a fan of cooked spinach so I wanted to come up with a recipe for artichoke dip sans the spinach, but I also wanted it to have a kick to it. I came up with the perfect ingredient combination in this Jalapeño Artichoke dip. It's got a bit of green onion and just one jalapeño so it's not overly spicy. It's also got asiago and parmigiano-reggiano cheeses so it's got a nice, nutty flavor, which works well in combination with the kick of the jalapeño. Serve with chips or fresh veggies. Great for game day!
Ingredients
- 1 jalapeno pepper (Medium, finely chopped)
- 3 green onions (both the green and the whites, chopped)
- 8 oz. cream cheese (softened)
- 2 cups mayonnaise
- 3 cloves garlic (minced)
- 12 oz. artichoke hearts (packed in water, roughly chopped)
- 1/2 cup parmigiano reggiano cheese (grated)
- 1/2 cup asiago cheese (grated)
Directions
- Preheat oven to 350 degrees
- Beat the cream cheese and mayonnaise until combined and softened. Add all of the other ingredients and mix well and transfer to an oven-safe baking dish.
- Bake for 30-40 minutes until bubbly.
- Find more information and photos at www.ketchumkitchen.com
NutritionView More
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Calories320Calories from Fat230 |
% DAILY VALUE |
Total Fat26g40% |
Saturated Fat8g40% |
Trans Fat |
Cholesterol45mg15% |
Sodium570mg24% |
Potassium160mg5% |
Protein6g |
Calories from Fat230 |
% DAILY VALUE |
Total Carbohydrate17g6% |
Dietary Fiber3g12% |
Sugars4g |
Vitamin A10% |
Vitamin C8% |
Calcium15% |
Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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