Spicy Artichoke Dip

Spicy Artichoke Dip

Spicy Artichoke Dip

15m
Prep Time

45m
Cook Time

1h
Ready In

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

recipe by:
TeresaS

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recipe by:
TeresaS

"A friend gave this recipe to a friend...now I have the recipe...hope you enjoy it..."

Original is 12 servings

Metric US

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Ingredients

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1 can (8 ounce) artichoke hearts (in water, quartered)
1 can (4 ounce) pimentos (sliced or diced)
1 can (4 ounce) diced green chilies
1 can (4 ounce diced jalapenos

1 1/2 cup grated Monterey Jack cheese
1 cup shredded Parmesan cheese (not the stuff in the green can)
1 cup mayonnaise (real mayonnaise)

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

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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.

2 Reviews

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