Ingredients:
14 Ounces Of Drained Chopped Progresso Imported Artichoke Hearts
1 Minced Whole Habanero Chili Pepper
8 Ounces Of Packaged Softened Philadelphia Cream Cheese
1/2 Cup Of Hellmann's Real Mayonnaise
2 Minced Garlic Cloves
1 Cup Of Fresh Grated Swiss Cheese
1 Cup Of Diced Green Bell Pepper
1/4 Cup Of Diced Vidalia Sweet Onion
2 Tablespoons Of Stonewall Kitchen Roadhouse Steak Sauce
1 Teaspoon Of Tone's Garlic Salt
1/2 Teaspoon Of Ground Black Pepper
Information:
Serving Size 6
351 Calories Per Serving
12 Grams Of Fat
Cooking Directions:
This Habanero artichoke dip is not for the faint of heart, so only attempt to conquer it if you can handle really spicy hot foods. For the first step in the preparation process, take out your food processor. I use a Cuisinart Food Processor, and highly recommend it. Once your food processor is plugged in, add into it the artichoke hearts, whole Habanero chili pepper, cream cheese, mayonnaise, garlic, Swiss cheese, bell pepper, onion, steak sauce, garlic salt, and black pepper. Next go ahead and pulse the food processor until you have a smooth even and consistent thickness. Next take out a Tupperware bowl, and spoon into it all of the artichoke dip. Seal the bowl and slide it into the refrigerator to chill for four to six hours, which will give the dip adequate time to soak in all the flavors, particularly the Habanero pepper. You will notice the refrigerated dip will always be way spicier than the fresh prepared dip, so this chilling process is a crucial step you pepper lovers. Once the artichoke dip has chilled, take it out and spoon it into a glass dipping bowl. For dipping, crackers, tortilla chips, or a full vegetable plate will compliment the dip perfectly. If you feel like a bread dip, warm a French baguette, slice it up, sprinkle it with extra virgin olive oil, and then dip that. We hope you enjoy this recipe, please be sure to explore the rest of our website for more tasty and delicious artichoke dip recipes.
