Baked Artichoke and Jalapeño Cheese Spread

Pretty red bell pepper adds color to hot artichoke spread, while pickled jalapeno slices add some spice.

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Servings 18

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( 5 ) Ratings

5 Ratings

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Member Reviews ( 3 )

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ingredients 8
Prep Time 10 min
Total Time 30 min

Ingredients

1: package (8 oz) cream cheese, softened

1/2: cup mayonnaise or salad dressing

1: jar (6 oz) marinated artichoke hearts, drained, coarsely chopped

1/4: cup finely chopped red bell pepper

8: to 10 Old El Paso® pickled jalapeño slices (from 12-oz jar), drained, chopped

1/2: cup grated Parmesan cheese

1/3: cup Progresso® panko crispy bread crumbs

72: water crackers

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Directions

1 Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
2 In medium bowl, stir together cream cheese and mayonnaise. Stir in artichokes, bell pepper and jalapeños. Reserve 1 tablespoon of the cheese; stir remaining cheese into artichoke mixture.
3 Spread cheese mixture evenly in bottom of pie plate. Sprinkle evenly with bread crumbs and reserved tablespoon cheese.
4 Bake about 20 minutes or just until top is lightly golden. Serve warm with crackers.

EXPERT TIPS

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Expert Tips

For a dip that's less spicy, try with fewer jalapeños slices or substitute 2 tablespoons Old El Paso® chopped green chiles for the jalapeños.

Panko bread crumbs are Japanese-style bread crumbs that are bigger and crispier than regular bread crumbs.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 190
Calories from Fat: 120),

% Daily Value

Total Fat: 13g; 13%
(Saturated Fat 4 1/2g, 4 1/2% Trans Fat 1g 1% ),
Cholesterol: 20mg; 20%;
Sodium: 290mg; 290%;
Total Carbohydrate: 13g; 13%
(Dietary Fiber 0g 0% Sugars 1g 1% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 6%;
Vitamin C: 4%;
Calcium: 6%;
Iron: 4%;

Exchanges:

1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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mfemmons

report Posted Dec. 14, 2012 12:54 PM

Have made this a couple of times this fall and people just went INSANE. I altered according to cbradgo's suggestions, still found it a tad bland so added some garlic salt to taste. Yum.

cbradgo

report Posted Dec. 4, 2011 2:27 AM

I doubled the recipe and added 1 cup of Kraft's shredded 5 cheese mixture (all white cheeses) and made it the day ahead for a party. This dip was literally gone in less than an hour. I must have had at least 8 people ask me for the recipe, and I felt guilty for not giving it to them!! LOL Sorry, this one is going to be my signature dip! :)

ron1025

report Posted Feb. 8, 2010 4:22 PM

This was wonderful and very rich even though we used low fat cream cheese. Great with crackers or as a dip! We used pimentos instead of a red bell pepper. Would recommend this recipe to everyone & will keep it for future use!