Jalapeno Artichoke Dip From Channell Recipes

ARTICHOKE JALAPEñO DIP

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.

JALAPENO - ARTICHOKE DIP FROM CHANNELL

Steps:

• Mix all ingredients together in a small casserole dish (around 8 inch square), leaving a little cheese out.
• Sprinkle the extra cheese on top.
• Bake at 425 degrees for 30 minutes.

JALAPENO ARTICHOKE CRAB DIP

Steps:

• Chop or process artichoke hearts until dip-like consitency, and add to medium sized mixing bowl (5-8 quart).
• Add cheeses, jalapenos, parsley, mayonnaise, sour cream, garlic powder, lemon juice, and stir gently to mix.
• Add fresh crabmeat and stir in gently. Wait until after this step to salt and pepper to taste (crabmeat can be a little salty sometimes).
• Can be served warm in a mini crockpot or served cold, perfect with crackers or toasted rustic or baguette slices.

JALAPENO ARTICHOKE DIP

Steps:

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

JALAPENO ARTICHOKE DIP (FONDUE)

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.

JALAPENO ARTICHOKE DIP

Steps:

• Set aside about 3 ounces of the parmesan cheese.
• Combine all of the ingredients and the remaining parmesan cheese in a mixing bowl and mix until combined.
• Spread evenly into either a 9x9 baking dish, or a 7 x 11 baking dish.
• Sprinkle the remaing parmesan cheese on top of mixture.
• Bake for 20 minutes, or until cheese is bubbly and golden brown on the edges.
• Serve warm with tortilla chips and/or sliced baguette.

SPICY JALAPENO ARTICHOKE DIP

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.

ARTICHOKE, JALAPENO AND PARMESAN DIP

Steps:

• Use a food processor with metal blade to finely grate Parmesan cheese.
• Add the cream cheese, mixing well.
• Transfer cheese mixture to a mixing bowl.
• Chop jalapeno peppers in processor, add drained artichoke hearts and process just until coarsely chopped.
• Add artichoke/jalapeno mixture and the jalapeno sauce to cheese mixture.
• Mix well.
• If needed, add small amount of additional marinade to obtain desired consistency.
• Salt and pepper to taste.
• Refrigerate until ready to serve.
• Serve with a variety of crackers or chips.