Sunday, December 25, 2011

Spinach Artichoke Jalapeno Dip

As you can tell from the blog, I rather enjoy making spinach dip of any kind. I usually prefer the warm dips, but cold dips are nice for when you know it will need to sit out for awhile. This was a little different, but in the end I really liked it! The bits of jalapeno made for just enough kick to make it interesting. I still prefer this artichoke dip, but this is a close second!


Spinach Artichoke Jalapeno Dip-adapted from Tasty Kitchen
Total Time: 15 Minutes
Serves 8
  • 1 block (8 Oz. Size) Cream Cheese
  • ½ cups Sour Cream
  • 2 Tablespoons Mayonnaise
  • ½ pounds Frozen Spinach, Thawed And Pressed To Remove Fluid
  • 1 cup Chunky Chopped Marinated Artichoke Hearts
  • 1 clove Garlic, Chopped And Lightly Toasted In A Little Olive Oil
  • 1 Tablespoon Chopped Jalapeno Pepper
  • 1 Tablespoon Lemon Juice
  • ¼ cups Grated Parmesan Cheese (fresh Is Best)
  • ½ teaspoons Salt, Or To Taste
  • ⅛ teaspoons Ground Black Pepper, Or To Taste
Mix cream cheese, sour cream, and mayonnaise until well blended. I use either an electric hand mixer or a stand mixer for this.
In a blender, pulse-blend spinach, artichoke hearts, and toasted garlic. Do not blend too fine. Add to the cream cheese mixture and mix well.
Fold jalapeno peppers, lemon juice, and Parmesan into the above mixture. Add salt and pepper to taste.
Chill for several hours to blend flavors. Serve with vegetables, crackers, or a variety of breads torn or cut into bite-sized chunks.

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