Artichoke Jalapeno Dip

Well, life is crazy busy right now, but when isn’t it? I like to try to take time to cook as it calms me down! So here’s a recipe that my good friend Kim gave me last year. It’s taken me awhile to make it, but it was well worth the wait. Super yummy. This one’s a real crowd pleaser.

If I didn’t have to teach tonight, I would definitely be mixing up a yummy dip like this one for the Packer-Viking game… Did I mention I am beyond nervous about that match up. Yeah. Stressed about a football game. Probably best that I won’t be able to watch. I just pray the both teams play with professionalism and good sportsmanship. We’ll see…

On to the dip!

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Artichoke Jalapeno Dip
Adapted Kim’s recipe 🙂

Time:  45 minutes ** However, if serving cold it needs to chill for at least 4 hours before serving
10 servings

•  1 tablespoon vegetable oil (omitted)
•  2 (14-ounce) cans artichoke hearts, drained and chopped finely (I used only one can of artichokes b/c steve is not a fan)
•  4 garlic cloves, chopped
•    1 cup mayonnaise (low fat)
•    1 block cream cheese, softened (low fat)
•  1/2 cup thinly sliced scallions
•  1/2 cup drained and chopped bottled pimiento
•  1 cup freshly grated Parmesan (used romano)
•     ½ tablespoon red pepper flakes
•  1 1/2 tablespoons fresh lemon juice
•  4 teaspoons Worcestershire sauce
•  3 bottled pickled jalapeno peppers, or to taste, seeded and minced (wear rubber gloves)
•  1 teaspoon celery salt
•   2 tablespoons fresh rosemary and 2 tbsp fresh chives (used dried rosemary & skipped the chives)
•    I added in 1 green pepper, cayenne pepper & cumin to the mix!

I liked this  A LOT better warm… served with ritz crackers.

Brit’s notes… [Used a food processor & pulsed the green pepper till almost pureed. Add the  the artichokes, jalepenoes, garlic & scallions to the processor and roughly chop. Added in the liquid/creamy ingredients. Pulsed till just blended. Bake 375 for 30 min.]
—–
Kim’s detailed instructions 🙂

In a large bowl combine the bell pepper, artichokes, mayonnaise, cream cheese, scallion, pimiento, garlic, parmesan, lemon juice, rosemary, chives, Worcestershire sauce, jalapeno peppers, and celery salt, blend the mixture until it is combined well.
The dish can be served cold or hot.  If serving cold, put above mixture into a bowl and refrigerate for at least 4 hours before serving.
If serving hot, transfer the mixture to a buttered ovenproof 2 quart chafing dish or baking dish. 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 degree F oven for 25 to 30 minutes, or until the top is golden and the mixture is bubbly.

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This mixture freezes well. I actually froze the entire mixture post-baking b/c we weren’t able to eat all of it. Then dethawed (in the fridge) and re-baked the dip a week later. It was just as good (if not better) the 2nd time around. Be sure to dethaw in the fridge though… I would imagine microwaving this from frozen might separate out some of the dairy products? (not sure… just a guess).

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Filed under Appetizers, Recipes

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