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PrintBaked artichoke-jalapeño dip
We took a healthy recipe for baked artichoke dip, tweaked it, then added some Tex-Mex magic.
- 1 14-ounce can of artichokes, drained
- 4 cloves garlic
- ½ cup Parmesan cheese, grated
- 1 cup plain or Greek yogurt
- 10–12 pickled jalapeños, sliced
- 10 sun-dried tomatoes
- ¼ teaspoon sea salt (to taste)
- ¼ teaspoon cayenne pepper
Preheat oven to 350 degrees.
In a food processor, purée the garlic until finely chopped. Add sun-dried tomatoes and pulse until puréed.
Now be careful. Add artichokes and jalape"o peppers, and pulse one or two times, making sure not to purée the artichokes or peppers. You want this to be chunky.
In a bowl, whisk together the yogurt, Parmesan cheese, sea salt, and cayenne pepper. Fold the artichoke-pepper mixture into the bowl, mix well, and pour into a baking dish.
Sprinkle a bit more grated Parmesan on top.
Bake uncovered for 45 minutes or until heated through and the cheese on top starts to brown.
Serve warm with tostadas.
Suggested sides: chopped avocado, pico de gallo, salsa, and limes.
• Read and watch: Empanada story and Cowgirl Chef video
