Скачать или смотреть Hot & Cheesy Jalapeno Artichoke Dip: Quick & Easy Game Day Party Ideas, Part 2.

Hey there, welcome back to our 2nd video in this series, where we prepare some delicious ideas for Game Days, Birthdays, and any day you need something quick, easy and rib-sticking!

This Jalapeno Artichoke dip is so rich and satisfying, somebody (I won't name names here) ate a little more than intended!

We hope you enjoy this and do let us know if you make this recipe and what you think! We really appreciate your feedback!
Thanks for watching!
~TWL

Jalapeno Artichoke Dip

· 12 ounces cream cheese
· ¾ cup mayonnaise
· 1 tsp garlic powder
· 12 oz can of artichokes hearts (drained of liquid and coarsely chopped)
· ¼ cup pickled jalapenos; cross cut slices or diced
· 1 tbsp jalapeno liquid from pickled jalapenos
· ½ tbsp paprika
· 1 cup parmesan cheese (shredded)
· ¼ cup mozzarella cheese (shredded)
· ¼ cup parmesan cheese for topping
· 1 tsp pepper

Directions:

· Preheat oven to 350 °F.
· In a baking dish, beat together the room temperature cream cheese and mayonnaise.

· Add the chopped artichoke hearts, chopped pickled jalapenos and juice, mozzarella and parmesan cheese, paprika, salt, and pepper. In the video, I added the jalapenos on top so those that don’t eat spicy can pick them off. (Save ¼ cup parmesan for topping)

· NOTE: Choose your baking dish accordingly. I usually make the dip about 1-2 inches deep so that everyone can scoop out a section with a toasted layer on top. Also, your mixture may look lumpy. That’s fine. It will be lumpier once you add the jalapenos and artichoke hearts.

· Fold everything together and spread evenly in the baking dish. Once spread out, you can place whole sliced jalapenos on top for garnish (optional).

· Evenly spread dip into the baking dish and top with remaining parmesan cheese.

· Bake for 25 to 30 minutes, or until the dip is bubbly and the outer edges start to brown.

· Serve the Jalapeno Artichoke Dip hot or cold, and with plain tortilla chips, toasted bread, or Fritos.

Notes:

-Make sure to take cream cheese out of the refrigerator at least 30 minutes before using so it is easier to mix.

-In my opinion, this dip is best served hot or slightly warm. Cold out of the refrigerator is a little thick and the flavors of all the ingredients don’t stand out as well, for me.

-This appetizer can be mixed the day before and then placed in the oven 30 minutes before serving.

-Sour cream can also be used. Just use half the amount of mayonnaise and substitute the sour cream based on the same measurements.

Enjoy!

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