This dip has many uses. Most of the time, it is an appetizer, served with tortilla chips. However, it is equally good served with carrot and celery sticks, makes a lovely burger spread, and really jazzes up a wrap sandwich. I’ve even mixed it into plain rice with a handful of leftover chicken tossed in. For this reason, I make BIG batches. Of course, you can scale it down for your needs. But if you make a small batch, you’ll have only yourself to blame when you find yourself feeling snacky and you have none of this dip on hand to satisfy the urge. In fact, I feel sorry for you already.
Please note that my directions involve using my Kitchenaid stand mixer, which I kind of have a serious love affair with. This recipe could be made with a strong hand mixer, or even the old fashioned way with a big bowl and a mixing spoon. If you have a mixer, show it some love and put it to work for you. And if you forgot to buy a present for your KA this year for Christmas, I highly recommend getting the SideSwipe paddle attachment which mixes AND scrapes the bowl for you. What’s that you say? You’ve never heard of buying your KA gifts? Well, start a new tradition, your mixer deserves presents too.
Prep work first: cream cheese softened in the microwave, 4 garlic cloves minced, jalapeno nacho slices chopped, jarred artichoke hearts rinsed and chopped, jack cheese grated. With all the chopping, mincing and grating, I must admit, I also sort of have a thing for my Cuisinart food processor. But don’t tell my Kitchenaid, k?
Cream cheese goes into the mixer, and mix it at medium speed briefly to break up the blocks.
Add jalapenos, and garlic and mix well.
In go the artichokes and mix some more.
Add the cheese and mix until blended. Then scoop into baking/serving dish. Cover with plastic wrap and refrigerate until serving time.
This can be made days ahead, up to a week in advance. When ready to serve, warm in oven or microwave.
JALAPENO ARTICHOKE DIP
4 bricks (8oz each) cream cheese, softened
1/2 C jalapeno nacho slices, chopped
4 garlic cloves, minced
1.5 C jarred/canned artichoke hearts, rinsed and chopped (1/2 of the 33oz jar from Costco)
1.5 C (6oz) jack cheese, grated
Place softened cream cheese in mixer bowl and beat on medium speed just to break up the blocks. Add jalapenos and garlic, mix well. Add artichokes and blend. Add cheese and continue mixing until well-incorporated. Cover and store up to 7 days. Serve warmed with tortilla chips.