Lighten up your favorite game day snacks with this healthier and veggie filled jalapeno cheddar dip. It's full of nutrients, spice, and cheesy goodness. Dip your favorite chips or vegetables into this cheesy, creamy, and spicy dip. It's a touchdown of a dip.
1.5Tablespoonsgrated parmesan cheese+ more for topping
salt to taste
Preheat oven to 350 degrees
Chop 1 cup of artichoke quarters or hearts into small pieces. Mince 1-2 Tablespoons of jalapeno slices.
Add the following ingredients to a medium mixing bowl: 4 ounces of softened Neufchatel (or cream) cheese, ¼ cup grated sharp cheddar cheese, 1.5 Tablespoons grated parmesan cheese, chopped artichokes and jalapenos. Mix together.
Transfer to a small greased baking dish. Top with grated parmesan cheese. Bake 15-20 minutes, or until bubbly. Broil for a minute or two for a browned top.
Serve with sliced vegetables, crackers, potato/corn chips.
Use artichoke hearts or artichoke quarters.
Adjust the amount of jalapenos you add to your spice preference.
I like to use Neufchatel cheese, which is often labeled as ⅓ less fat cream cheese. As a dietitian, I don't normally recommend the 'healthier' versions of food, but sometimes lower fat/sugar/etc options are just as good as the regular version. Neufchatel cheese is just as good as regular cream cheese in every way I've used it.
Swap the sharp cheddar cheese for regular cheese, monterey jack cheese, or a blend. You can just use what you have in this jalapeno artichoke dip recipe.
You can easily double/triple this recipe for a bigger crowd or leftovers.
Top pasta with this as a sauce, or use it as cheese spread in a sandwich/wrap. See notes above for ways to repurpose this recipe.