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Jalapeño-Artichoke Dip

January 26, 2010


  • 14 ozs. Artichoke Hearts drain well
  • 8 ozs. Philly Cream Cheese
  • 1/2 cup or more Monterey Jack Cheese shredded
  • 1/4 cup Hellmans mayo
  • 1/4 teaspoon paprika
  • little lemon juice fresh
  • dash white vinegar
  • salt to taste
  • 1 tablespoon olive oil (maybe a little more)
  • 1/2 teaspoon to 1 tablespoon mustard (like French’s)
  • 1-2 jalapeños seeded

Put ingredients into a blender or food processor and process until almost chunky.  Be sure to add the items slowly while processing.

You may want to add a little milk or heavy cream to the mixture for added flavor.  Chill well before serving.

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