Ingredients:
14 Ounces Of Native Forest Fancy Natural Artichoke Hearts
1/2 Cup Of Tennessee Whiskey Spicy Jalapeno Pepper Jelly
1 Cup Of McCormick Mayonnaise
1 Cup Of Philadelphia Cream Cheese
1 Cup Of Grated Fresh Parmesan Cheese
1/8 Teaspoon Of McCormick California Style Garlic Powder
1/8 Teaspoon Of McCormick California Style Onion Powder
1/4 Cup Of Red Bell Pepper
1 Teaspoon Of Fine Table Salt
Information:
Serving Size 6
271 Calories Per Serving
12 Grams Of Fat
Cooking Directions:
This pepper jelly artichoke dip is one of my favorites. I came up with it on a whim not expecting anything amazing, but was blown off my feet by the taste. For the first step in this easy to make recipe, take out your food processor, and plug it in. Next add into it the artichoke hearts, pepper jelly, mayonnaise, cream cheese, parmesan cheese, garlic powder, onion powder, red bell pepper, and table salt. Pulse the food processor until the dip reaches a desired thickness and consistency. I like my artichoke dip a little on the creamy side, so I give it a few extra pulses. Once you are done mixing it with the food processor, empty the ingredients into a Tupperware bowl, making sure to really scrape the sides of it, so you do not waste any of this fine dip. Next slide the sealed bowl into the refrigerator, and let it chill for roughly 3 hours. This will give the dip time to really soak in all the rich and tasty flavors. Once the dip has adequately chilled, serve it up with a bag of RW Garcia Multi Grain Spicy Tortilla Chips, or a mixed veggie plate with carrots, cauliflower, celery, broccoli, and cherry tomatoes. We enjoyed it along with a bottle of Rogue Kells Irish Lager, and boy oh boy was it delicious.
