Ingredients:
14 Ounces Of Canned Drained Progresso Imported Artichoke Hearts
8 Ounces Of Softened Philadelphia Cream Cheese
1 Cup Of El Rio Regular Nacho Cheese Sauce With Jalapeno Peppers
3 Minced Garlic Cloves
1/2 Cup Of Royal Crown Whole Jalapeno Peppers
3 Tablespoons Of Cheri's Hot Jalapeno Jelly
1/2 Cup Of Kraft Mayo Real Mayonnaise
1/2 Cup Of Freshly Grated Real Parmesan Cheese
1 Whole Chopped Vidalia Onion
1 Whole Chopped Green Bell Pepper
2 Tablespoons Of Freshly Squeezed Lemon Juice
1 Teaspoon Of Durkee Onion Powder
1/2 Teaspoon Of Fine Table Salt
1/2 Teaspoon Of Ground Organic Black Pepper
2 Tablespoons Of Zoe Extra Virgin Olive Oil
Information:
Serving Size 6
344 Calories Per Serving
15 Grams Of Fat
Cooking Directions:
This hot jalapeno artichoke dip is sure to satisfy anyone's spicy cravings. To begin the recipe, you will first want to preheat your oven to 350 degrees Fahrenheit, or 175 degrees Celsius. Next take out a large casserole dish, and grease it wth the olive oil. Next take out a food processor, and plug it in. Add into it the artichoke hearts, cream cheese, jalapeno peppers, garlic cloves, jalapeno nacho cheese, jalapeno jelly, mayonnaise, parmesan cheese, Vidalia onion, green bell pepper, lemon juice, onion powder, table salt, and black pepper. Next hit the pulse button on your food processor several times until the artichoke dip is smooth and consistent, albeit a little chunky. Once you are done mixing up the dip, spoon it all into your casserole dish, and then slide the dish into the oven. You will want to bake it for about half an hour, or until the cheese begins to bubble, and the surface of the dip turns slightly golden. Let the dip cool for seven minutes before serving. For dipping serve it with a bag of Tostitos Crispy Rounds Tortilla Chips, or a box of Wheat Thins Cream Cheese & Chive Crackers. Thank you for visiting our website, please be sure to check out our other many artichoke dip recipes.
