Ingredients
- 4 medium jalapenos
- 14 ounces (400 grams) whole artichoke hearts, drained, rinsed and dried
- 4 cloves unpeeled garlic
- 2 tablespoons olive oil
- 8 ounces (225 grams) cream cheese, room temperature
- ¼ cup (60 grams) sour cream
- 4 ounces (115 grams) monterey jack cheese, shredded*
- 2 ounces (55 grams) parmesan cheese, shredded*
- ½ teaspoon kosher salt
Instructions
Roasting the Jalapeños, Artichokes and Garlic
- Preheat the oven to 425°F (218°C) and line a pan with parchment paper.
- Slice the jalapeños lengthwise, scraping out the seeds and membrane.
- Toss the jalapeños, artichoke hearts and garlic (peel on) with olive oil. Transfer to the prepared pan.
- Roast for 20-25 minutes or until charred in places, tossing halfway through.
- Remove the skin from the jalapeños. Immediately after baking, carefully place the jalapeños in a ziplock bag for 15 minutes to steam. Peel off the skin.
- Chop the jalapeños and artichokes and squeeze the roasted garlic out of the skin.
Jalapeño Artichoke Dip
- Preheat oven to 375°F (190°C).
- Combine the softened cream cheese and sour cream in a bowl and stir to break up the cream cheese.
- Stir in the monterey jack, parmesan and salt.
- Add the chopped jalapeños, chopped artichokes and roasted garlic and mix until evenly combined.
- Transfer the mixture to a baking dish.*
- Bake for 20-25 minutes or until the cheese begins to bubble and brown. Serve hot and enjoy!
Notes
Monterey Jack: 4 oz of monterey jack is about 1 cup if shredded on the large holes of a box grater.
Parmesan: 2 oz of parmesan is about 1.5 cups if grated using a microplane.
Baking Dish: A 2-quart baking dish or 8-inch (20 cm) skillet is the perfect size for this dish.