Cold Artichoke and Jalapeño Dip
Swap the storebought dip for this 5-minute Cold Artichoke and Jalapeño Dip instead! It’s deliciously creamy and has a spicy and briny flavor profile that your guests will love. Serve it at parties, on game day, or enjoy it for some late night snacking!
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Makes: cups
Equipment
- hand mixer
- bowls
- chef knife
Ingredients
- 8 ounces cream cheese softened
- 1 cup shredded Monterey jack cheese
- 14 oz can artichoke hearts drained, dried, and roughly chopped
- 1 cup Greek yogurt
- ⅓ cup pickled jalapeno finely chopped
- 1 ½ teaspoons dried minced onion
- 2 tablespoons lemon juice
- 2 teaspoons finely chopped dill
- ½ teaspoon salt
Garnish
- dill
Instructions
- In a large bowl, beat cream cheese using an electric mixer until light and fluffy, about 30 seconds.8 ounces cream cheese
- Add remaining ingredients and beat on medium until combined.1 cup shredded Monterey jack cheese, 14 oz can artichoke hearts, 1 cup Greek yogurt, ⅓ cup pickled jalapeno, 1 ½ teaspoons dried minced onion, 2 tablespoons lemon juice, 2 teaspoons finely chopped dill, ½ teaspoon salt
- Cover and refrigerate until chilled, at least 1 hour.
- Garnish with additional dill and serve with crackers!dill
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Notes
Serving Size Guide
- So this recipe makes 3 cups of dip, and the serving size depends on how much dip you think your guests will eat and what other foods you're serving.
- When I make this recipe for a party with other snacks, I make 1 batch of this recipe, and using some Snack Math , that's enough dip for 16 people to have 3 tablespoons of dip.
