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JALAPEÑO-ARTICHOKE DIP




Source of Recipe


Dallas News


Recipe Introduction


This delicious, slightly spicy dip can be served hot or cold. Leftovers can be spread on toasted baguette slices and topped with roasted peppers or diced tomatoes for a quick appetizer. Use bottled jalapeños; they are less likely to burn your hands.



List of Ingredients




1 clove garlic

1 to 2 tablespoons sliced jalapeños, seeds removed

1 (4-ounce) package cream cheese, at room temperature (see note)

½ cup small-curd cottage cheese or ricotta cheese

2 ounces grated pepper Jack cheese

2 tablespoons grated parmesan cheese

2 tablespoons mayonnaise

1 (14-ounce) can artichoke hearts or quarters, drained

1 teaspoon fresh lemon juice

1 sprig parsley

Salt to taste

Recipe



Using a blender or food processor, drop the garlic and jalapeño through the top with the machine running.

If using a food processor, add the four cheeses and mayonnaise; process until smooth. Then add the artichokes, lemon juice and parsley and pulse to combine. Add salt to taste.

If you are using a blender, add cottage cheese, mayonnaise and lemon juice to the blender jar and blend with on-offs until smooth. Transfer the mixture to a mixing bowl and add the cream cheese, pepper Jack and parmesan. Use a hand mixer to combine until smooth. Coarsely chop the artichokes and add to the cheese mixture. Stir in chopped parsley and season to taste with salt. Refrigerate until serving. Makes about 2 cups.

Note: You may use the 1/3-less-fat cream cheese; the dip will be somewhat softer.