Log in

I forgot my password

Latest topics
» Nanaimo Bars
Wed Nov 28, 2018 10:26 am by Cowboy Joe

» BBQ Individual Meatloaves
Mon Nov 26, 2018 5:15 pm by Cowboy Joe

» Peanut Butter Chicken
Mon Nov 26, 2018 5:12 pm by Cowboy Joe

» White Chocolate Pumpkin Cheesecake
Mon Nov 26, 2018 5:07 pm by Cowboy Joe

» Artichoke Jalapeno Dip
Mon Nov 26, 2018 5:05 pm by Cowboy Joe

» Sweet Potato Pie
Mon Nov 26, 2018 5:02 pm by Cowboy Joe

» Coffee Beans, Coffee Makers, Coffee Mugs and Coffee Gifts!
Thu Aug 09, 2012 7:44 am by Admin - Meritt


Artichoke Jalapeno Dip

Go down

Artichoke Jalapeno Dip

Post by Cowboy Joe on Mon Nov 26, 2018 5:05 pm

Artichoke Jalapeno Dip

1 can (about 14 ounces) artichoke hearts, drained
8 ounces cream cheese, room temperature
1 cup shredded (not grated) Parmesan cheese
1/2 cup sour cream
1/2 cup mayonnaise
1 teaspoon garlic powder
1 tablespoon jalapeno pepper, seeded, finely diced
1/2 cup plus 2 tablespoons plain unsweetened yogurt
7 ounces shredded mozzarella cheese
1 tablespoon seasoned salt

Preheat oven to 325 degrees. Take three whole artichoke hearts and quarter. Set aside.

Chop remaining artichokes and mix with remaining ingredients using electric mixer. Carefully spoon one-fourth of mixture into each of four oven-proof dishes that are about 1 inch deep and 5 inches wide. Smooth top of mixture in dishes, being careful not to get any on the sides, as it will burn. Arrange three artichoke sections artfully atop each dish.

Bake in preheated oven 35 to 40 minutes or until lightly browned on top. Serve with a round loaf of bread. Makes 4 bowls of dip, 1 to 2 appetizer servings per bowl.
avatar
Cowboy Joe

Posts : 1779
Join date : 2012-07-22
Age : 56
Location : Burnaby, BC, Canada

View user profile http://bite-me-desserts.com

Back to top Go down

Back to top


 
Permissions in this forum:
You cannot reply to topics in this forum