Parmesan JalapeÑo Artichoke Dip Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix the artichoke hearts, mayonnaise, 1 cup Parmesan, cream cheese and green chile peppers. Scoop the mixture into a pie pan or medium baking pan. Top with the remaining 1/2 cup of Parmesan.
• Bake for 25 minutes or until bubbly and slightly browned. Serve warm.

Steps:

• 1. Slice jalapeno put in food processor with two teaspoons of minced garlic and a 14 ounces can of Artichoke hearts and blend til mixed ( note if you like it hotter add 2 large jalapeno's)
• 2. Add 3/4 jar of mayonnaise (30 0unce size) then add 3/4 container of sour cream (16 ounce container) blend
• 3. Lastly add 10 ounces of Parmesan shredded cheese ( I use Stella's) just til mixed.
• 4. Garlic salt and pepper to taste. Chill

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.

Steps:

• In a large bowl, beat the cream cheese, mayonnaise, cheddar, chiles, peppers and 1/4 cup Parmesan until blended. Spoon into an ungreased 1-1/2-qt. baking dish., In a small bowl, combine the bread crumbs, oil and remaining Parmesan. Sprinkle over cheese mixture. Bake, uncovered, at 350° for 20-25 min. or until golden brown. Sprinkle with green onions, if desired. Serve with chips or crackers.

Steps:

• Drain the artichoke hearts. Cut them into halves.
• Combine Mayo, Cheese, Garlic Powder, Salt, and Pepper in a large bowl until thoroughly mixed together. (When adding the garlic powder you might want to do it "to taste").
• Add artichoke hearts to this mixture.
• Transfer to a desired dish or bowl and garnish with Parsley if desired.
• Refrigerate at least 1 hour before serving.
• Best if served cold on melba toast or crackers.

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 jalapeño peppers in processor, add drained artichoke hearts and process just until coarsely chopped.
• Add artichoke/jalapeño mixture and the jalapeño 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.
• Makes 16 servings or yields 2 cups.
• Nutrition Facts (per 2 tablespoon serving): 82.8 calories; 72% calories from fat; 6.8g total fat; 21.1mg cholesterol; 151.4mg sodium; 70.6mg potassium; 2.0g carbohydrates; 0.7g fiber; 0.2g sugar; 1.4g net carbs; 3.9g protein.