Artichoke Jalapeno Dip
You’re going to love this Artichoke Jalapeno dip. It is spicy and cheesy and makes the perfect dip for a party or tailgating!
Servings: 10 servings
- 8 oz cream cheese room temp
- 3 tbsp mayonnaise
- 1 1/2 C grated Monterey Jack cheese
- 1 14 oz can artichoke hearts drained and chopped
- 1 4 oz can of chopped Jalapeno
- 2 tbsp minced garlic
- 1/2 tsp dried dill
- 3/4 tsp salt
- 1/4 tsp black pepper
Preheat oven to 375.
Mix all ingredients except 1/2 cup Monterey Jack cheese in a large bowl.
Once combined, place into oven safe casserole dish.
Top with remaining 1/2 cup Monterey Jack cheese.
Bake for about 15-20 minutes, until warmed throughout and bubbly.
Turn on the broiler and broil for an additional minute or two to brown the top.
Serve immediately with chips or toasted bread
Calories: 222kcal | Carbohydrates: 4g | Protein: 6g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 41mg | Sodium: 526mg | Potassium: 86mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1015IU | Vitamin C: 26.2mg | Calcium: 162mg | Iron: 0.6mg