Jalapeno Artichoke Dip Fondue Recipes

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ARTICHOKE JALAPEñO DIP



Artichoke Jalapeño Dip image

A creamy, savory Artichoke Jalapeño Dip with a tangy cream cheese base, marinated artichokes, fresh jalapeños, and grated Parmesan cheese.

Provided by Kelly Anthony

Categories     Appetizer

Time 12m

Number Of Ingredients 10

1 (8 ounce) package cream cheese, softened
1/2 cup sour cream
1/4 cup mayonnaise
1 tablespoon freshly squeezed lemon juice
1 teaspoon Kosher salt
1/2 teaspoon black pepper
1/2 cup grated Parmesan cheese
1 (12 ounce) jar Reese Marinated Artichoke Hearts, drained and roughly chopped
3 jalapenos, seeded and minced
1 clove of garlic, minced

Steps:

  • Add the softened cream cheese, sour cream, mayonnaise, lemon juice, salt, and pepper to a large mixing bowl. Use a handheld mixer on medium-high speed and mix until smooth.
  • Add the Parmesan, drained artichokes, jalapeno, and garlic, and stir until evenly incorporated.
  • Serve right away or store in the refrigerator for 3 days.

Nutrition Facts : Calories 62 kcal, Fat 6 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 278 mg, ServingSize 1 serving

CHEESE AND ARTICHOKE FONDUE



Cheese and Artichoke Fondue image

Take a dip! This flavorful artichoke-cheese sauce is perfect for dipping bread and vegetables.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 30m

Yield 28

Number Of Ingredients 9

1 1/2 cups diced process American cheese loaf (8 oz)
1 cup milk
1 tablespoon Worcestershire sauce
1 tablespoon Gold Medal™ all-purpose flour
1 teaspoon ground mustard
1 1/2 cups shredded sharp Cheddar cheese (6 oz)
1 can (14 oz) artichoke hearts, drained, chopped
1/4 cup chopped drained roasted red bell peppers (from 7-oz jar) or diced pimientos
French or herbed bread cubes, if desired

Steps:

  • In 3-quart saucepan, mix American cheese, milk, Worcestershire sauce, flour and mustard. Cook over medium-low heat, stirring occasionally, until cheese is melted. Stir in Cheddar cheese until melted. Stir in artichoke hearts and bell peppers.
  • Transfer cheese mixture to fondue pot. Keep warm over low flame. To serve, dip bread cubes into fondue.

Nutrition Facts : Calories 70, Carbohydrate 2 g, Cholesterol 15 mg, Fiber 0 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 0 g, TransFat 0 g

JALAPENO ARTICHOKE DIP



Jalapeno Artichoke Dip image

We had this dip at a party and just couldn't stop eating it. It's not exactly healthy, but a wonderful treat to serve to guests.

Provided by Chris from Kansas

Categories     High In...

Time 35m

Yield 6 serving(s)

Number Of Ingredients 6

12 ounces artichoke hearts, drained and chopped
1/2 cup parmesan cheese
12 ounces shredded mozzarella cheese
1 cup mayonnaise
1/2 cup diced jalapeno (drained)
crackers or tortilla chips

Steps:

  • Mix all dip ingredients together in baking dish.
  • Bake at 350 for 30 minutes.
  • Serve warm with crackers or tortilla chips.

SPICY JALAPENO ARTICHOKE DIP



Spicy Jalapeno Artichoke Dip image

This is a warm, spicy, cheesy dip that goes great with tortilla chips, crackers, or spread on sandwiches. Our family jokes that it's so good and addicting, you could spread it on just about anything and eat it!

Provided by Stephsfanny

Categories     Spreads

Time 25m

Yield 24 serving(s)

Number Of Ingredients 8

1 cup sour cream
1 cup mayonnaise (NOT Miracle Whip or salad dressing)
3 cups cheese, shredded (any combination of cheddar, Colby Jack, Monterray Jack, mozzarella, Parmesan, or other great melting)
0.5 (4 ounce) can jalapenos, diced
1 (4 ounce) can diced green chilies
1 (14 ounce) can artichoke hearts
3 tablespoons parmesan cheese, finely grated (we use the powdery stuff in the shaker)
1/2 teaspoon paprika

Steps:

  • Drain and chop artichoke hearts.
  • Combine artichoke hearts with remaining ingredients. Use as much or little of the jalapenos as you can handle. (When I make this for my family, I use an entire can, but when I make it for guests, I usually only use half of the can.).
  • Pour into baking dish.
  • Sprinkle with grated Parmesan cheese and paprika.
  • Bake at 400 degrees until bubbles around edges.
  • Serve with tortilla chips, crackers, as a sandwich spread, etc.
  • NOTE: Depending on preference, you can do a rough chop on the artichokes for a chunkier dip, or you can put all the ingredients (except for the cheese) in a blender to puree for a smoother dip.

JALAPENO ARTICHOKE DIP (FONDUE)



Jalapeno Artichoke Dip (Fondue) image

Rich and delicious with a perfect amount of kick! Add more or less jalapenos depending on how much heat you and your crowd can take! Best served with tortillas, bagel/pita chips or raw veggies. This is not a low fat food but it will go so fast your friends will barely notice! If you want to be a little easier on the waist line, you can substitute low fat Mayo and Cream Cheese for the regular brands - it will still be yummy! Enjoy, Chickalicious from NYC

Provided by Chickalicious_NYC

Categories     Cheese

Time 40m

Yield 10 serving(s)

Number Of Ingredients 8

7 ounces jalapenos (well drained and de-seeded) or 7 ounces diced chilies (well drained and de-seeded)
1 (12 -14 ounce) can water-packed artichoke hearts (well drained and separated)
8 ounces mozzarella cheese
8 ounces cream cheese
8 ounces Hellmann's mayonnaise
10 ounces frozen spinach, thawed and well drained (squeeze out all water) (optional)
salt (optional)
pepper (optional)

Steps:

  • Microwave cream cheese in microwave until softened.
  • In a medium pyrex bowl, mix cream cheese with grated mozzarella cheese and mayo.
  • Add in drained and separated artichoke hearts.
  • Lastly add in diced chiles. Fold in all ingredients taking care not to break up artichokes too much.
  • Cover with aluminum foil and bake for 30 minutes at 300-350 degrees F.
  • Remove foil and broil the dish until the top layer is browned and bubbling.
  • Serve immediately with sides.
  • Note: When the dish cools it will congeal. Simply put in microwave for a few seconds and stir. It will return to proper consistency.

Nutrition Facts : Calories 258.6, Fat 20.7, SaturatedFat 9.1, Cholesterol 48.8, Sodium 403.1, Carbohydrate 11.5, Fiber 2.4, Sugar 2.8, Protein 8.4

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