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    You are in: Home / Recipes / Artichoke, Jalapeno and Parmesan Dip Recipe
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    Artichoke, Jalapeno and Parmesan Dip

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    lazyme's Note:

    This dip looks really good - it sounds like one that we enjoy from Costco. You can change the heat of this depending upon how much jalapeno you add.

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    Ingredients:

    Serves: 16

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Use a food processor with metal blade to finely grate Parmesan cheese.
    2. 2
      Add the cream cheese, mixing well.
    3. 3
      Transfer cheese mixture to a mixing bowl.
    4. 4
      Chop jalapeño peppers in processor, add drained artichoke hearts and process just until coarsely chopped.
    5. 5
      Add artichoke/jalapeño mixture and the jalapeño sauce to cheese mixture.
    6. 6
      Mix well.
    7. 7
      If needed, add small amount of additional marinade to obtain desired consistency.
    8. 8
      Salt and pepper to taste.
    9. 9
      Refrigerate until ready to serve.
    10. 10
      Serve with a variety of crackers or chips.
    11. 11
      Makes 16 servings or yields 2 cups.
    12. 12
      Nutrition Facts (per 2 tablespoon serving): 82.8 calories; 72% calories from fat; 6.8g total fat; 21.1mg cholesterol; 151.4mg sodium; 70.6mg potassium; 2.0g carbohydrates; 0.7g fiber; 0.2g sugar; 1.4g net carbs; 3.9g protein.

    Browse Our Top High Calcium Recipes

    Ratings & Reviews:

    • on June 15, 2009

      55

      Excellent. I brought this to work as I had company over and had a little left and decided to share. I had to keep giving out the recipe. In fact, it has been requested that I make it again for a potluck tomorrow. Made no changes except used diced jalapenos (4 oz). So simple and SOOOOO good. Thanks for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 18, 2009

      55

      Spicy! I used jarred jalapenos since I didn't have any fresh (and the store bought ones are so bland when they're out of season that I don't bother with them!) and threw all the ingredients in the food processor at once and pulsed until the artichokes and jalapenos were well mixed in. Before refrigerating I topped with a sprinkle of cayenne, which was a very pretty addition! I served with Wheat Thins and Baked Tortilla chips.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Artichoke, Jalapeno and Parmesan Dip

    Serving Size: 1 (35 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 82.8
     
    Calories from Fat 60
    73%
    Total Fat 6.7 g
    10%
    Saturated Fat 4.2 g
    21%
    Cholesterol 21.0 mg
    7%
    Sodium 151.4 mg
    6%
    Total Carbohydrate 2.0 g
    0%
    Dietary Fiber 0.6 g
    2%
    Sugars 0.3 g
    1%
    Protein 3.9 g
    7%

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