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Cheesy Artichoke-Jalapeno Dip

  • Category: Appetizer
  • Submitted By: Isaac Owsley
  • Town/State: Sonora, CA
  • Serves: 10 – 20 as a dip or appetizer
  • Preparation Time: 15 minutes
  • Total Cooking time: 30 minutes

This party dip, quite frankly, is a perennial crowd pleaser, with the delicious buttery decadence of artichoke hearts paired with cream cheese and the sharpness of shredded parmesan cheese, the bite of garlic, and just enough spicy kick from the jalapenos to remind your taste buds that Yes, they are indeed still alive and awake. Served with rusk crackers or alongside toasted sourdough rounds or bagel chips, be prepared to watch it disappear.

116 oz pkgcream cheese, softened
80zsour cream
2cupsfresh grated parmesan cheese
1cupfresh mozzarella (pearlini works the best available at specialty shops like Trader Joes)
14 oz candiced jalapenos (or 1 small fresh jalapeno, seeded and chopped fine plus 1 4oz can diced green chilies)
116 oz jarartichoke hearts drained and chopped coarsely
110 oz pkgchopped frozen spinach
1tbspchopped garlic
1tspgreen Tobasco
  salt and pepper to taste

To prepare:

Blend together cream cheese, sour cream, 1-½ cups parmesan cheese, mozzarella, peppers, artichoke hearts, spinach and garlic in a large bowl until well mixed, season with Tabasco and salt and pepper, then transfer to a 9″ casserole pan, top with remaining cheese and bake in 425 degree oven for 30 minutes, serve with crackers, bagel chips, or sourdough bread.

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