Cheesy Jalapeno Artichoke Dip ["Backfire Dip"]
This Cheesy Jalapeno Artichoke Dip is full of flavor, and great served with tortilla chips or spread on a baguette. Inspired by Psycho Suzi‘s “Backfire” Dip.
Servings: 8 People
Calories: 363kcal
Ingredients
- 2 Cans Artichoke Hearts Drained and chopped, Artichoke size doesn’t matter
- 1 Red Bell Pepper Seeded and roughly chopped
- 3 Jalapeno Peppers Finely chopped*
- 1 tablespoon Olive Oil
- 3 Garlic cloves Pressed or finely minced
- ½ Cup Dry White Wine
- 12 oz Cream Cheese Softened
- 1 ¼ Cup Freshly Grated Parmesan Cheese Divided
- 8 oz Provolone Cheese Shredded
- 1 teaspoon Fresh Lemon Zest
- ½ teaspoon Ground
- Salt To taste
Instructions
- Heat broiler to high.
- In a large saucepan over medium high heat, cook artichoke hearts, peppers, olive oil, and garlic together for a few minutes, until peppers soften a little. Add white wine, cook for another minute.
- Carefully mix in softened cream cheese, stirring gently until smooth and well incorporated. Continue heating, stirring frequently, until cheese starts to bubble.
- Add in 1 cup of the Parmesan, all of the provolone, as well as the lemon zest and pepper. Stir constantly, until all cheese is melted and smooth. Season with salt, to taste.
- Transfer mixture to an oven safe glass baking dish, such as Pyrex – we used a large Pyrex loaf pan. Sprinkle with remaining ¼ cup of parmesan cheese.
- Broil for a few minutes, until the top of the dip is as browned as you’d like it. Serve hot, with sliced crusty baguette or veggies. Serving corn chips with it is a great option to keep it gluten free, if needed!
Notes
* You can remove the seeds and ribs if you’d like a more mild dip – we usually leave it it all in.
Nutrition
Calories: 363kcal | Carbohydrates: 7g | Protein: 17g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 80mg | Sodium: 847mg | Potassium: 177mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1478IU | Vitamin C: 26mg | Calcium: 433mg | Iron: 1mg