Jalapeno Artichoke Dip

Serves 10

8 mins prep

0 mins cook

120 mins Chill Time

128 mins total

My Jalapeño Artichoke Dip is a creamy, healthier take on a classic appetizer. It’s got just the right amount of spice, a hint of saltiness, and is completely irresistible! I love using it as a dip or spreading it on bagels, and sandwiches. It’s a no-bake, cold dip that comes together in just 8 minutes and serves four, though I always make a double batch because it disappears so fast.

2 servings

⅕ cupArtichoke Heartschopped

⅖Jalapeñosseeds removed and diced

⅕ cupLow Fat Plain Greek Yogurt

⅕ cupLow Fat Sour Cream

1 ⅗ ozCream Cheesesoftened at room temperature

⅕Garlic Cloveminced

⅖Green Onionsthinly sliced

⅕ cupGrated Parmesan Cheese

Salt And Pepperto taste

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Add the artichoke hearts, jalapenos, yogurt, sour cream, cream cheese and garlic to a food processor and pulse to blend everything together. If you’d prefer the dip to be smooth, blitz until smooth.

Add the artichoke mixture to a mixing bowl and stir through remaining ingredients.

Cover and refrigerate for 2 hours before serving.