Jalapeno Artichoke Dip
This simple recipe for Jalapeno Artichoke Spinach Dip is a great way to make a party appetizer. And you don't have to be an expert chef to make it. All you need is a blender.
Servings: 10 servings
Calories: 122kcal
Ingredients
- 12 oz artichoke hearts canned or jar
- 3 jalapenos seeds removed
- 6 oz cream cheese softened
- ¼ cup sour cream
- ½ cup Parmesan cheese vegetarian
- ¼ cup mayonnaise home made preferable
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
- Place the jalapenos and artichokes in a food processor and pulse until finely chopped.
- Add the remaining ingredients and pulse until you have a smooth dip. Taste and adjust the seasoning.
- Spoon into a dish and chill before serving
Notes
Makes 10 servings
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information
Nutrition
Serving: 1serving | Calories: 122kcal | Carbohydrates: 6g | Protein: 4g | Fat: 10g | Fiber: 2g