Artichoke-Jalapeño Dip

AppetizersGluten Free CookingRECIPES
Written By Clara Cavalli

This was one of our top selling crowd favorites at Brick + Wood restaurant.


Artichoke-Jalapeño Dip
Yield 6-10
Author Clara Cavalli-Chiappardi
Prep time
20 Min
Cook time
15 Min
Total time
35 Min

Artichoke-Jalapeño Dip

This was one of the top selling items at Brick + Wood, it is a crowd pleaser everyone loves.

Ingredients

Artichoke-Jalapeño Dip
  • 2- 8oz packages cream cheese softened at room temp
  • 1/2 cup of mayo
  • 2/3 cup heavy cream
  • 3/4 cup of steamed artichokes or canned in water diced up
  • 1/4 cup canned jalapeño (mild) or fresh diced jalapeño (extra spicy)
  • 1/2 tsp sea salt

Instructions

Artichoke-Jalapeño Dip
  1. In a medium saucepan warm cream cheese, mayo and heavy cream together on medium heat with whisk until creamy.
  2. Add artichokes and jalapeño. Continue to cook on low heat for about 10 min until smooth and creamy.
  3. Pour into a bowl and serve warm with fried dough, crostini, crackers or fresh veggies.

Artichoke-Jalapeno Dip

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Clara Cavalli
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