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Jalapeño Artichoke Dip aka the best dip I’ve ever made!

Using canned jalapeños in escabeche is key here.

Jalapeño Artichoke Dip

By Nadia Aidi
Jalapeño Artichoke Dip aka the best dip I’ve ever made!
Using canned jalapeños in escabeche is key here.

Ingredients 

  • 1/3 cup canned pickled jalapenos and 1/4 cup of the juice
  • 1 cup artichoke hearts
  • 8 oz cream cheese
  • 4 oz goat cheese
  • 4 slices chopped pancetta, fiorucci
  • 2 large shallots, chopped
  • 1.5 tsp sugar
  • 2 garlic cloves, minced
  • 1/3 cup chives
  • 1/2 bunch flat leaf parsley
  • 1/2 cup shredded gruyere
  • 1/3 cup shredded smoked gouda
  • 3 slices provolone

Directions 

  • Sautee the pancetta and shallots in a pan of medium low heat for 10-12 min until slightly caramelized. Add in garlic and sautee 2 min. Add the sugar and a pinch of salt. Sautee another 5 minutes
  • Add the cream cheese, jalapenos, jalapeno juice, chives, parsley and goat cheese to a food processor. Process for 5-10 seconds
  • Add in the bacon/shallot mixture. Pulse until desired texture. Salt and pepper at the end
  • Add it to a bowl and add most of the gruyere and gouda to it, saving some for topping. Mix it in
  • Add dip a baking dish, top with provolone and the shredded cheese
  • Bake at 400 F for 30 min. Broil for 1-2 minutes
  • Top with chives and parsley

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

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