Pacheco Family Recipe: Artichoke Jalapeno Dip

March 11, 2014

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    8 ounces artichoke hearts (fresh steamed, canned or frozen water pack only) chopped fine

  • 1 teaspoon fresh garlic, minced

  • 1/2 cup yellow onion

  • 1 cup mayonnaise

  • 8 ounces cream cheese

  • 2 tablespoons fresh jalapeno, seeds removed and chopped fine

  • 1 teaspoon dried dill

  • 2 cups Capicious Cheese, grated

  • 1/2 teaspoon salt and pepper or to taste

Place artichoke hearts, garlic and onion in a food processor and coarsely chop.
Add in mayonnaise, cream cheese, jalapenos and dill. Sprinkle in Capricious Cheese, salt and pepper and hand mix. Adjust seasoning and enjoy with fresh crudite or slice of baguette.

 

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