Ingredients:
14 Ounces Of Chopped Del Destino Artichoke Hearts
2 Cups Of Fresh Cottage Cheese
1/2 Cup Of Embasa Nacho Sliced Jalapenos
2 Cups Of Grated Pepper Jack Cheese
1/2 Cup Of Grated Parmesan Cheese
1/3 Cup Of Half And Half
1/4 Cup Of Dynasty Wasabi Mayonnaise
3 Tablespoons Of Fresh Lemon Juice
2 Tablespoons Of Hubanero Sauce Whiskey A Go Go
1 Tablespoon Of Robbie's Worcestershire Sauce
2 Large Minced Garlic Cloves
1/4 Cup Of Diced Black Picholine Olives
1 Teaspoon Of Fine Table Salt
1/2 Teaspoon Of Coarse Ground Black Pepper
1 Dash Of Frantoia Extra Virgin Olive Oil
Information:
Serving Size 6
391 Calories Per Serving
16 Grams Of Fat
Cooking Directions:
This artichoke recipe is one of our hottest, and one of my own personal favorites. To get started with the preparation process, you will first need to take out a food processor, and plug it in. Next you should start adding into the food processor the artichoke hearts, cottage cheese, sliced jalapenos, pepper jack cheese, parmesan cheese, half and half, Wasabi mayonnaise, lemon juice, Hubanero sauce, Worcestershire sauce, garlic cloves, olives, table salt, ground black pepper, and olive oil. Now give your food processor a few pulses, until you have a thick and creamy artichoke dip. Next you will want to take out a medium sized Tupperware container, and spoon into it all of your delicious artichoke dip, leaving none behind. Next put a tight lid on the container, and slide it into the refrigerator to chill for several hours. This chilling process will allow all of those spicy ingredients to really saturate the flavor. Once the dip has been chilled, serve it in a glass dipping bowl, along with a bag of Tostitos Multigrain Tortilla Chips. I served this spicy artichoke dip with beef taquitos and refried beans. We hope you enjoyed the recipe, please be sure to browse through our site to check out all of our artichoke dip recipes.
