Thursday, August 29, 2013

Football Food: Baked Artichoke and Jalapeno Cheese Dip

This is one of those recipes I would have overlooked based on the 'name,' but I tried it when a co-worker brought it to a work event, before I knew what I'd be tasting, and I really did love it!  It was really easy to throw together.  I baked mine up in mini dishes for a football gathering, but the original recipe calls for a pie plate....a community dish is good too, especially if there are other items in your football spread. 
If you need a new hot dip to try out, I highly recommend this guy.  It reheats well too! 
Baked Artichoke and Jalapeno Cheese Spread
Ingredients:  1 pkg (8 oz) cream cheese (softened), 6 oz jar of artichoke hearts (drained and coarsely chopped) 1/2 c. mayonnaise, 1/4 c. finely chopped red bell pepper, 8 pickled jalapeno slices (drained and chopped, if you don't want the heat, you can substitute this with 2 T of chopped green chilies), 1/2 c. grated Parmesan cheese, 1/3 c. panko bread crumbs, water crackers. 
1.  Heat oven to 400 degrees.  Spray a 9 inch pie plate with cooking spray. 
2.  Mix cream cheese, mayo, artichokes, bell pepper, and jalapenos.  Reserve 1 T of cheese, stir in the remaining to your mix. 
3.  Spread cheese evenly in bottom of pie plate.  Sprinkle the top with the bread crumbs and reserved 1 T of cheese. 
4. Bake 20 minutees until golden brown and serve with crackers. 


Lori said...


how much artichoke do you put in your recipe?

Christy Robbins said...

Ooops! Fixed that...kind of a big deal!