Ingredients:
8 Ounces Of Packaged Softened Philadelphia Brick Cream Cheese
14 Ounces Of Canned Drained Chopped Native Forest Artichoke Hearts
2 Tablespoons Of Laudemio Baggiolino Extra Virgin Olive Oil
4 Tablespoons Of Not Yo Mama's Hot Habenero Pepper Marmalade Jelly
1 Cup Of Tillamook Vintage White Medium Cheddar Cheese
1 Minced Garlic Clove
1/4 Cup Of Grated Kraft 100% Parmesan Cheese
2 Tablespoons Of Fresh Squeeze Lime Juice
1/4 Cup Minced Radish
1/2 Teaspoon Of Fine Table Salt
Information:
Serving Size 6
380 Calories Per Serving
15 Grams Of Fat
Cooking Directions:
This is another one of our award winning cold artichoke dip recipes. To begin this quick and easy recipe, please take out your food processor, and plug it in. Next add into the food processor the cream cheese, artichoke hearts, olive oil, medium cheddar cheese, garlic clove, parmesan cheese, lime juice, radish, table salt, and Habenero pepper marmalade jelly. Next you will want to pulse the food processor a few times until you have a smooth and consistent yet slightly chunky artichoke dip mixture. Next take out a large Tupperware container, and spoon into it all of the artichoke dip. Finally seal the container with a lid, and slide it into the refrigerator to chill for roughly four to six hours. This chilling process will allow all of those fresh tasty ingredients to soak their flavor into the dip. Once the dip has adequately chilled, take it out, and spoon it into a glass dipping jar. For dipping serve it with a large bag of Tostitos Light Restaurant Style Tortilla Chips, or a box of Premium Saltine Crackers. We very much appreciate you visiting our website, do browse through all of our fine artichoke dip recipes.
