Best 2 Warm Artichoke Dip With Scallions And Jalapenos Recipes

**Tantalizing Taste Buds: A Culinary Journey into Warm Artichoke Dip with Scallions and Jalapeños**

Prepare to embark on a delectable expedition of flavors as we unveil the secrets behind the irresistible Warm Artichoke Dip with Scallions and Jalapeños. This culinary masterpiece is a harmonious blend of creamy artichoke hearts, sharp cheddar cheese, tangy scallions, and a hint of heat from jalapeños, all enveloped in a velvety cheese sauce. Served warm and accompanied by crispy bread or crunchy vegetables, this dip is guaranteed to tantalize taste buds and leave you craving more. Alongside the classic recipe, we present delightful variations that cater to different dietary preferences and flavor profiles. Discover the vegan-friendly version, crafted with plant-based cream cheese and dairy-free cheese alternatives, offering a rich and satisfying experience without compromising on taste. For those seeking a gluten-free option, we have a dedicated recipe that utilizes gluten-free bread crumbs and crackers, ensuring everyone can indulge in this culinary delight. Additionally, we unveil a zesty variation that incorporates sun-dried tomatoes, roasted red peppers, and a touch of smoked paprika, creating a vibrant and flavorful dip that will set your taste buds ablaze.

Here are our top 2 tried and tested recipes!

SPICY JALAPENO ARTICHOKE DIP

Spicy Jalapeno Artichoke Dip image

This is a warm, spicy, cheesy dip that goes great with tortilla chips, crackers, or spread on sandwiches. Our family jokes that it's so good and addicting, you could spread it on just about anything and eat it!

Provided by Stephsfanny

Categories Spreads

Time 25m

Yield 24 serving(s)

Number Of Ingredients 8

Ingredients

1 cup sour cream
1 cup mayonnaise (NOT Miracle Whip or salad dressing)
3 cups cheese, shredded (any combination of cheddar, Colby Jack, Monterray Jack, mozzarella, Parmesan, or other great melting)
0.5 (4 ounce) can jalapenos, diced
1 (4 ounce) can diced green chilies
1 (14 ounce) can artichoke hearts
3 tablespoons parmesan cheese, finely grated (we use the powdery stuff in the shaker)
1/2 teaspoon paprika

Steps:

Drain and chop artichoke hearts.
Combine artichoke hearts with remaining ingredients. Use as much or little of the jalapenos as you can handle. (When I make this for my family, I use an entire can, but when I make it for guests, I usually only use half of the can.).
Pour into baking dish.
Sprinkle with grated Parmesan cheese and paprika.
Bake at 400 degrees until bubbles around edges.
Serve with tortilla chips, crackers, as a sandwich spread, etc.
NOTE: Depending on preference, you can do a rough chop on the artichokes for a chunkier dip, or you can put all the ingredients (except for the cheese) in a blender to puree for a smoother dip.

HOT CRAB ARTICHOKE AND JALAPENO DIP WITH PITA TRIANGLES

HOT CRAB ARTICHOKE AND JALAPENO DIP WITH PITA TRIANGLES image

Categories Fish

Yield 10 servings

Number Of Ingredients 16

Ingredients

1 large green bell pepper chopped
1 tablespoon vegetable oil
2 14 ounce cans artichoke hearts drained and chopped finw
2 cups mayo
1/2 cup thinly sliced scallions
1/2 cup drained chopped bottled pimiento or roasted red pepper
1 cup freshly grated parmesan cheese
1 1/2 tablespoons fresh lemon juice
4 teaspoons worcestshire sauce
3 bottled pickled jalapeno peppers seeded and minced (wear rubber gloves)
1 teaspoon celery salt
1 pound crab meat thawed and drained if frozen
1/3 cup sliced almonds toasted lightly
Pita Triangles
8 large pita loaves
1 stick unsalted butter melted

Steps:

In a small heavy skillet cook the bell pepper in the oil over moderate heat stirring until it is softened and let it cool. In a large bowl combine the bell pepper the artichoke the mayo the scallions the pimiento the parmesan the lemon juice the worcestshire sauce the jalapeno pepper and the celery salt blend the mixture until it is combined well and stir in the crab meat gently. Transfer the mixture to a buttered ovenproof chafing dish or baking dish and sprinkle it with the almonds. Preheat oven to 375 degrees for 25 to 30 minnutes or until the top is golden and the mixture is bubbly. serve the dip with the pita triangles Pita Triangles Cut each pita loaf into 8 wedges and separate each wedge into 2 triangles. Arrange the triangles rough side up in one tight layer in a jelly roll pan brush them lightly with the butter and season them lughtly with slat, Bake the triangles in the upper third of a preheated 375 degree oven for 10 to 12 minutes or until they are crisp and golden and lwt them cool in the pan.

Tips:

Choose the Right Artichokes: Select fresh, firm artichokes with tightly closed leaves and no blemishes. You can use canned or frozen artichokes as a substitute, but fresh ones yield the best flavor.
Prepare the Artichokes Properly: Trim the artichokes by removing the tough outer leaves and the choke (the fuzzy center). Cut the artichokes into quarters or smaller pieces for easier dipping.
Use High-Quality Ingredients: Fresh herbs, flavorful cheeses, and creamy mayonnaise elevate the dip's taste. Look for good quality ingredients to ensure the best results.
Don't Overcook the Dip: The dip should be heated through, but not boiled. Overcooking can result in a watery or mushy dip.
Serve with a Variety of Dippers: Offer a selection of dippers to cater to different preferences. Some popular options include tortilla chips, bread slices, crackers, and vegetable crudités.

Conclusion:

This warm artichoke dip with scallions and jalapeños is a delightful appetizer that combines the rich flavors of artichokes, cream cheese, and Parmesan cheese. It's easy to make and can be enjoyed with various dippers. Whether you're hosting a party or simply looking for a tasty snack, this dip is sure to satisfy your cravings. Its creamy texture, savory taste, and hint of spiciness make it a perfect choice for any occasion. So gather your ingredients, preheat your oven, and get ready to indulge in this delicious and comforting dip.