Spicy Artichoke Dip
Recipe: #25216
November 12, 2016
Categories: Dips, Cheese, Monterey Jack, Artichokes, Appetizers, One-Pot Meal, Christmas, Game/Sports Day, New Years Oven Bake, Gluten-Free, Low Carbohydrate, Vegetarian, Hot Peppers, Spicy, Kosher Dairy, more
"A friend gave this recipe to a friend...now I have the recipe...hope you enjoy it..."
Ingredients
Nutritional
- Serving Size: 1 (78.7 g)
- Calories 141.4
- Total Fat - 8.7 g
- Saturated Fat - 3.6 g
- Cholesterol - 19.5 mg
- Sodium - 407.5 mg
- Total Carbohydrate - 9.1 g
- Dietary Fiber - 1.1 g
- Sugars - 1.6 g
- Protein - 7.6 g
- Calcium - 229.1 mg
- Iron - 0.3 mg
- Vitamin C - 10 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 350°F. Drain, rinse, and chop artichoke hearts; mix with mayonnaise, Monterrey Jack cheese and half of the pimentos.
Step 2
Add Parmesan cheese, diced chilis and diced jalapenos (drain and rinse jalapenos for milder dip, use jalapeno "juice for spicier dip) then mix well.
Step 3
Pour into a greased casserole dish, garnish with remaining pimentos and bake at 350°F for 40 to 45 minutes.
Step 4
Serve with your choice of dippers...such as torn bread pieces, toasted crostini's, Frito's, tortilla chips...
Tips
No special items needed.