Best 9 Jalapeno Artichoke Dip Recipes

ARTICHOKE & JALAPENO CRAB DIP

Steps:

• In a small bowl, beat the cream cheese, mayonnaise and Parmesan cheese until blended. Stir in the artichokes, crab and peppers. Spread into a greased 9-in. pie plate., Bake at 350° until heated through, 25-30 minutes. Serve warm with tortilla chips.

SPICY JALAPENO ARTICHOKE DIP

Steps:

• Drain and chop artichoke hearts.
• Combine artichoke hearts with remaining ingredients. Use as much or little of the jalapenos as you can handle. (When I make this for my family, I use an entire can, but when I make it for guests, I usually only use half of the can.).
• Pour into baking dish.
• Sprinkle with grated Parmesan cheese and paprika.
• Bake at 400 degrees until bubbles around edges.
• Serve with tortilla chips, crackers, as a sandwich spread, etc.
• NOTE: Depending on preference, you can do a rough chop on the artichokes for a chunkier dip, or you can put all the ingredients (except for the cheese) in a blender to puree for a smoother dip.

HOT CRAB ARTICHOKE AND JALAPENO DIP WITH PITA TRIANGLES

Steps:

• In a small heavy skillet cook the bell pepper in the oil over moderate heat stirring until it is softened and let it cool. In a large bowl combine the bell pepper the artichoke the mayo the scallions the pimiento the parmesan the lemon juice the worcestshire sauce the jalapeno pepper and the celery salt blend the mixture until it is combined well and stir in the crab meat gently. Transfer the mixture to a buttered ovenproof chafing dish or baking dish and sprinkle it with the almonds. Preheat oven to 375 degrees for 25 to 30 minnutes or until the top is golden and the mixture is bubbly. serve the dip with the pita triangles Pita Triangles Cut each pita loaf into 8 wedges and separate each wedge into 2 triangles. Arrange the triangles rough side up in one tight layer in a jelly roll pan brush them lightly with the butter and season them lughtly with slat, Bake the triangles in the upper third of a preheated 375 degree oven for 10 to 12 minutes or until they are crisp and golden and lwt them cool in the pan.

ARTICHOKE JALAPENO HUMMUS DIP

Steps:

• Combine chickpeas, artichoke hearts, Greek yogurt, basil, jalapeno pepper slices, olive oil, lemon juice, hemp seeds, garlic, paprika, cayenne pepper, and curry powder in a food processor; blend until smooth.

HOT CRAB, ARTICHOKE AND JALAPENO DIP

Steps:

• In a small heavy skillet cook the bell pepper in the oil over moderate heat, stirring, until it is softened and let it cool. In a large bowl combine the bell pepper, the artichokes, the mayonnaise, the scallion, the pimiento, the Parmesan, the lemon juice, the Worcestershire sauce, the jalapeno peppers. and the celery salt, blend the mixture until it is combined well, and stir in the crab meat gently. Transfer the mixture to a buttered ovenproof chafing dish or baking dish and sprinkle it with the almonds. The dip may be prepared up to this point 1 day in advance and kept covered and chilled. Bake the dip in a preheated 375° F. oven for 25 to 30 minutes, or until the top is golden and the mixture is bubbly. Serve the dip with French bread or pita triangles.

PARMESAN JALAPEÑO ARTICHOKE DIP

Steps:

• 1. Slice jalapeno put in food processor with two teaspoons of minced garlic and a 14 ounces can of Artichoke hearts and blend til mixed ( note if you like it hotter add 2 large jalapeno's)
• 2. Add 3/4 jar of mayonnaise (30 0unce size) then add 3/4 container of sour cream (16 ounce container) blend
• 3. Lastly add 10 ounces of Parmesan shredded cheese ( I use Stella's) just til mixed.
• 4. Garlic salt and pepper to taste. Chill

JALAPENO ARTICHOKE DIP

Steps:

• Mix all dip ingredients together in baking dish.
• Bake at 350 for 30 minutes.
• Serve warm with crackers or tortilla chips.

WHOOO ZIPPY! ARTICHOKE JALAPENO DIP

Steps:

• Spray 1 1/2 qt casserole dish with oil.
• Mix pimiento, artichokes, mayonnaise, green chilies, jalapenos, Monterey Jack cheese and 1/2 cup grated cheese. Spoon into a shallow 1 ½ quart casserole. Sprinkle with remaining 1/4c shredded cheese. Bake uncovered at 325 degrees for 30 minutes or until bubbly.
• Serve with crackers or baguette bread slices.

SPINACH-ARTICHOKE-JALAPENO DIP

Steps:

• 1.Mix cream cheese, sour cream, and mayonnaise until well blended. 2.In blender, pulse-blend spinach, artichoke hearts, and toasted garlic. Do not blend too fine. Add to cream cheese mixture and mix well. 3.Fold jalapeno peppers, lemon juice, and parmesan into above mixture. 4.Add salt and pepper to taste. 5.Chill for several hours to blend flavors. Serve with vegetables, crackers, or a variety of breads torn or cut into bite-sized chunks. To toast garlic: Chop the garlic. Over medium heat, cook garlic in a little olive oil, stirring frequently. Cook until lightly golden. Do not overcook because the garlic will be bitter.