Easy Jalapeño Artichoke Dip [Low-carb, Keto, Sugar-free, Gluten-Free]
The Easiest Jalapeño Artichoke Dip
Keto | Low-carb | Sugar-free | Nut-free | Gluten-free | Soy-free | Vegetarian
Stop buying mediocre (and expensive) artichoke dip! This takes literally 5 minutes to make with NO PREP OR CUTTING VEGGIES. Just toss everything in a blender, and be prepared to fall in love.
Spicy, creamy, tangy - a total flavor experience. This dip is perfect for snacking, meal prep, or for your next party spread.
You gotta try this!
INGREDIENTS:
Serves 4 to 6 people
1 - Jalapeño, stem removed (see Pro Tips)
1 or 2 cloves - Garlic, peeled
8 oz - Cream cheese, softened
½ cup - Sour cream
14 oz can - Whole artichoke hearts, drained
Juice of ½ lemon (about 1 tablespoon)
¼ tsp - Sea salt
¼ tsp - Cracked black pepper
Optional: 1 cup - Shredded Cheese (I like mozzarella or Italian blend here, but cheddar would also be delicious)
Optional, to serve: Crackers, sliced veggies, tortilla chips, or crostini
PRO TIPS:
If you don’t like it too spicy, de-seed the jalapeño. If you really want it mild, you can just leave out the jalapeño, but I would double the lemon juice, so it still has some tang.
You can choose how chunky or smooth you want your dip. For a smooth dip, let the food processor run longer on high speed. For a chunkier dip, after adding the artichokes, just pulse the blender a few times.
You could also turn this into a meal by using it to stuff chicken. Just cut chicken breast with a slit, stuff the chicken, top with mozzarella, and bake for about 30 minutes at 375°F (190°C) until fully cooked through. YUM!
Check out the video above on youtube to see how it’s made!
DIRECTIONS:
FOR THE DIP To a food processor, add the jalapeño and garlic cloves. Blend until very smooth. Next, add in the cream cheese and sour cream, and blend on high until smooth. Next, add in the drained artichoke hearts, lemon juice, salt, and pepper, and blend until your desired consistency (see Pro Tips). At this point, you really can serve it as-is, or store it in your fridge for later. BUT to make this dip extra special, continue on…!
FOR MELTY GOODNESS Preheat your oven to 475°F (246°C). Add the dip to an oven-safe dish or small cast-iron pan. Spread out the dip evenly, then top with shredded cheese. Bake the dish on the top rack of the oven for 15 minutes, or until the dip is hot and bubbly, and the cheese begins to brown on top. You can also switch the oven to broil for an extra toasty top layer.
TO SERVE Serve right out of the oven with your favorite crackers, chips, or cut veggies!