Creamy Artichoke and Jalapeño Dip

I love to have some quick and easy appetizer ideas to keep in my back pocket – ideally, recipes that use things I typically have in my fridge or pantry, so that they’re easy to throw together at the last minute without a trip to the grocery store. This dip is just that – it takes less than 5 minutes to put together, it’s full of ingredients I almost always have in the house, and is customizable to accommodate for whatever you might be missing!

Creamy Artichoke and Jalapeño Dip

Creamy Artichoke and Jalapeño Dip
adapted pretty liberally from here
makes about 2 cups

1 can of artichoke hearts, packed in water
1 large jalapeño, seeded and roughly chopped
6-8 pickled jalapeño rings
1/2 cup grated parmesan
1-2 cloves of garlic
4 oz cream cheese
2 T mayonnaise
a splash of the jalapeño pickle water
1/2 tsp kosher salt
1/4 tsp black pepper

Creamy Artichoke and Jalapeño Dip

Toss everything into the bowl of a food processor; pulse until everything is well-combined, but still a bit chunky. (You can taste test it and check the spice level at this point; I found this amount of jalapeño had just an edge of spice, so you can certainly add more pickled and/or fresh jalapeños if you want it to be hotter.)

Creamy Artichoke and Jalapeño Dip

You can go ahead and serve the dip immediately, or cover it and keep it in the fridge until you’re ready for it. We’ve eaten it with pretzel chips, but it would certainly go well with any kind of cracker or chip you have in the house (wheat thins, ritz crackers, pita chips, ruffled potato chips, etc). I’m already dreaming up different ways to use it – as a sandwich spread, combined with some monterey jack in a grilled cheese, as the “sauce” on a white pizza. I’m gonna need to make some more pretty quick, I think.

Did you ever think you’d see me post a recipe with only one step?


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