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Fingers holding round tortilla chip with artichoke dip and fresh jalapenos on top
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Artichoke Jalapeño Dip

A little heat and bright, fresh flavor makes this rich and creamy Artichoke Jalapeño Dip recipe so delicious! 
Course Appetizer
Cuisine American
Keyword Artichoke Jalapeño Dip, Jalapeño Artichoke Dip
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 10 servings
Calories 91kcal
Author Jennifer Osterholt

Equipment

Ingredients

  • 14 ounce can artichoke hearts
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 cup grated Parmesan cheese
  • 2 teaspoons mustard
  • 1/8 teaspoon garlic salt
  • 3 tablespoons jalapeños seeded and chopped

Instructions

  • Drain artichoke hearts and put in a food processor until finely chopped and smooth.
  • In a medium sized mixing bowl stir together mayonnaise, sour cream, Parmesan cheese, mustard and garlic salt.
  • Fold in chopped and seeded fresh jalapeños.
  • Dip may be refrigerated and served chilled OR baked in a 350°F oven for 15 - 20 minutes OR warmed on low in a crock pot for 45 - 60 minutes.

Nutrition

Calories: 91kcal | Carbohydrates: 4g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 456mg | Potassium: 42mg | Fiber: 1g | Sugar: 1g | Vitamin A: 179IU | Vitamin C: 5mg | Calcium: 96mg | Iron: 1mg