hot artichoke dip
This is hot in the sense that it is served hot, not the flavor. This make quite a bit and is a huge hit. I try and serve it in a crock pot that I can keep on a very low setting. But you don't have to do it that way, you could bake it in the oven. Either way it is delicious....
prep time
30 Min
cook time
30 Min
method
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yield
Ingredients
- 2 cans artichoke hearts, canned
- 2 cups shredded havarti cheese
- 1 cup shredded mozzarella cheese
- 1 package 8 oz cream cheese
- 3/4 cup parmesan cheese
- 1/2 can chopped jalapenos, undrained
- 1 can small chopped green chilies
- 1-1/2 teaspoon lemon juice
- 1/8 cup white wine (any will do)
- 2-3 teaspoons diced garlic
- 2 cups shredded pepper jack cheese
- 1/2 cup mayonnaise
- 1/2 cup sour cream
How To Make hot artichoke dip
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Step 1I a sauce pan on low (or double boiler if you have one) combine your artichokes and all the cheeses. Continue on low-med/low heat stirring the mixture so it doesn't scorch.
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Step 2Once your cheese has become creamy add in the jalapenos(you choice how much depending on how hot you want it), chilies, lemon juice, wine and garlic. Keep on low heat and continue to stir.
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Step 3Once everything is completely blended together you can gradually add your mayonnaise and sour cream. I usually do not add all of it as I want to keep the texture cheesy and creamy but not runny.
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Step 4Place either in a baking dish or a crock pot. If baking it place it in the oven at 325 degrees for 20-30 minutes or until golden brown. If you put in a crock pot, turn it on low and continue to stir it on occasion. It can be served from the crock pot.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Dips
Keyword:
#Artichoke
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