December 11, 2009

Artichoke Jalapeno Dip

The other night for dinner I found myself home with just one other child... everyone else at work or with friends. It was a quiet night and not being too hungry I decided to have cheese and crackers. However, I didn't want just any cheese. I was craving a cream cheese based dip and jalapenos. I love jalapeno's and artichokes and they pair so well together! Keep this one on file for personal use or to serve at your next get together.

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.Print Friendly and PDF