warm artichoke dip with scallions and jalapenos
(1 rating)
There are so many versions of hot artichoke dip. But using cream cheese for part of the mayo makes this one different. Serve it with crisp raw veggies, pita chips or baguette slices or maybe melba toast or crackers.
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(1 rating)
Ingredients For warm artichoke dip with scallions and jalapenos
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2scallions, coarsely chopped
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1 1/2 tspcoarsely chopped pickled jalapeno pepper
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1garlic clove, cut into 2 to 3 pieces
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dash salt
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4 ozcream cheese, cut into pieces, room temperature
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1/2 cfreshly grated parmesan cheese
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1/4 cmayonnaise
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1/2 tspfresh lemon juice
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dash of cayenne pepper
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1 canartichoke hearts, drained, 14 oz
How To Make warm artichoke dip with scallions and jalapenos
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1Preheat oven to 400.
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2In food processor, mix scallions, pickled jalapeno, garlic and salt. Pulse until scallions are finely chopped.
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3Add cream cheese, all but 1 T. of the Parmesan cheese, the mayonnaise, lemon juice, and cayenne. Puree until smooth.
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4Add the artichokes and pulse until coarsely chopped. Scrape mixture into a 2 cup gratin or other shallow ovenproof baking dish. Sprinkle reserved 1 T. Parmesan cheese over the top.
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5At this point, the dip can be covered with plastic wrap and refrigerated for up to 24 hours before baking. Shortly before serving, bake for about 20 minutes until dip is lightly browned on top and bubbly hot. Let cool slightly before serving. Great Party Dip
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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