Artichoke Dip has been around since I can remember and is usually baked in a crock and served warm right out of the oven. The flavors of this traditional dip are decadently creamy and remind me of the 1990’s. However, I think Artichoke Dip could use a little revamp, especially for summer, so why not serve it cold with a hint of spice, for a little extra fun?
Artichoke hearts are sold either frozen or in jars, submerged in water or oil and are super simple to use. While shopping at Trader Joe’s the other day, I noticed they sell Grilled Artichoke Hearts in jars, so I thought I would give these a try. The mild smoky chokes are a perfect compliment to pickled jalapenos and make a scrumptious appetizer that you can prepare ahead of time.
Chilled Artichoke Jalapeno Dip is so quick to make — add the ingredients to a food processor and puree — pretty easy. Chill the dip for a few hours before serving with a crunchy baguette, carrots & celery or crackers. This dip would be perfect on Cinco de Mayo, instead of guacamole or salsa.
8 ounces marinated artichoke hearts, drained
8 ounces cream cheese, room temperature
1/3 cup light mayonnaise
1/3 cup Parmesan cheese
1/4 cup pickled jalapeno + 1 tablespoon pickling juice
1/2 teaspoon salt
2 sprigs fresh mint, divided
1. Place the drained artichokes, cream cheese, mayonnaise, Parmesan, pickled jalapenos, pickling juice and salt in the food processor, puree for 1 minute. Then, add the leaves of 1 mint sprig and puree again, until mostly smooth. Spoon into a bowl and top with mint sprig. Chill until ready to serve. Enjoy!