Jalapeno Artichoke Dip
Standard
Upgraded
Elevated
A sophisticated dip featuring roasted jalapeños for a deeper flavor, a blend of premium cheeses, and a hint of smoky chipotle. Finished with fresh cilantro.
4
Jalapenos
1 tbsp
Olive oil
14 oz
Artichoke hearts-marinated, drained and chopped
8 oz
Cream cheese-full fat, softened
1/4 cup
Sour cream
See all 13 ingredients ↓
🍳 Start Cooking
Standard
Upgraded
Elevated
A sophisticated dip featuring roasted jalapeños for a deeper flavor, a blend of premium cheeses, and a hint of smoky chipotle. Finished with fresh cilantro.
🍳 Start Cooking
Instructions
Ingredients
Notes
Instructions
Preheat oven to 400°F (200°C). Toss Jalapenos with Olive oil and roast for 15-20 minutes, until slightly charred. Let cool and chop finely.
In a medium bowl, combine all Base ingredients. Mix well until fully combined and creamy.
Sauté minced Garlic in a small pan with a teaspoon of olive oil until fragrant (about 30 seconds). Add to the bowl.
Add roasted Jalapenos, Chipotle peppers in adobo sauce, Smoked paprika, and Cumin to the bowl and stir until evenly distributed.
Transfer the mixture to a baking dish.
Bake for 20-25 minutes, or until bubbly and golden brown.
Garnish with fresh Cilantro before serving.
4
N/A
Jalapenos
1 tbsp
15 mL
Olive oil
14 oz
397 g
Artichoke hearts-marinated, drained and chopped
8 oz
227 g
Cream cheese-full fat, softened
1/4 cup
60 mL
Sour cream
1/2 cup
120 mL
Gruyere cheese-shredded
1/4 cup
60 mL
Asadero cheese-shredded
2 tbsp
30 mL
Parmesan cheese-grated
1 tbsp
15 mL
Chipotle peppers in adobo sauce-minced
2 cloves
N/A
Garlic-minced
1/2 tsp
2.5 mL
Smoked paprika
1/4 tsp
1.25 mL
Cumin
1/4 cup
60 mL
Fresh cilantro-chopped, for garnish
Equipment
Baking dish
Medium bowl
Small pan
Mixing spoon
Baking sheet
4
N/A
Jalapenos
1 tbsp
15 mL
Olive oil
14 oz
397 g
Artichoke hearts-marinated, drained and chopped
8 oz
227 g
Cream cheese-full fat, softened
1/4 cup
60 mL
Sour cream
1/2 cup
120 mL
Gruyere cheese-shredded
1/4 cup
60 mL
Asadero cheese-shredded
2 tbsp
30 mL
Parmesan cheese-grated
1 tbsp
15 mL
Chipotle peppers in adobo sauce-minced
2 cloves
N/A
Garlic-minced
1/2 tsp
2.5 mL
Smoked paprika
1/4 tsp
1.25 mL
Cumin
1/4 cup
60 mL
Fresh cilantro-chopped, for garnish
Instructions
Preheat oven to 400°F (200°C). Toss Jalapenos with Olive oil and roast for 15-20 minutes, until slightly charred. Let cool and chop finely.
In a medium bowl, combine all Base ingredients. Mix well until fully combined and creamy.
Sauté minced Garlic in a small pan with a teaspoon of olive oil until fragrant (about 30 seconds). Add to the bowl.
Add roasted Jalapenos, Chipotle peppers in adobo sauce, Smoked paprika, and Cumin to the bowl and stir until evenly distributed.
Transfer the mixture to a baking dish.
Bake for 20-25 minutes, or until bubbly and golden brown.
Garnish with fresh Cilantro before serving.
Nutrition per serving
You May Also Like
Aunt Petunia's Pickled Beet & Blood Orange Salad
No reviews yet
Grandpa Fitzwilliam's Pheasant Pithivier
No reviews yet
Aunt Clementine's Cardamom and Rosewater Rice Pudding
No reviews yet
Grandpa Silas’s Oyster and Spinach Stuffing
The Governor's Grand Marnier Crème Renversée
No reviews yet
The Governess's Pistachio Rosewater Baklava
No reviews yet
Comments