Ingredients:
15 Ounces Of Canned Drained Reese Artichoke Hearts
1 Cup Of Monterey Jack Cheese
3 Ounces Of Canned La Costena Sliced Jalapenos
3 Ounces Of Agrinion Jumbo Green Olives
1 Cup Of Fresh Grated Real Parmesan Cheese
1 Cup Of Hellmann's Mayonnaise
3 Chopped Fresh Green Onions
8 Ounces Of Softened Philadelphia Cream Cheese
1 Teaspoon Of Fine Table Salt
1 Teaspoon Of Ground Black Pepper
Information:
Serving Size 6
281 Calories Per Serving
11 Grams Of Fat
Cooking Directions:
Get set for some spicy Monterey Jack cheese artichoke dip. The first step to this recipe, is to take out your food processor, and plug it in. Next add into it the drained artichoke hearts, Monterey Jack cheese, jalapenos, olives, parmesan cheese, mayonnaise, green onions, cream cheese, salt, and pepper. Pulse the food processor until your dip has reached a desired thickness and consistency. Once you are done mixing it up, spoon out the mixed dip into a Tupperware container. Once you are done, seal the container, and slide it into the refrigerator for about four hours, and let it chill. This chilling process will really allow all of those rich spicy flavors to soak into the artichoke dip. Once the dip is ready to serve, add it to a glass dipping bowl, along with a bag of Buffalo Bills Wild West Original Tortilla Chips, or a box of Nabisco Premium Low Sodium Saltine Crackers. The dip goes great with a beer, try serving it with a cold bottle of Rogue Shakespeare Stout. Thank you for visiting this site, please be sure to check out all of our other artichoke dip recipes.
