Chunky Jalapeño Artichoke Dip

Kay's Clean Eats

"Chunky Jalapeño Artichoke Dip checks all the boxes, creamy, salty, spicy, zingy, and so addictive! This recipe is low carb, keto-friendly, and gluten-free. Use it as a dip, spread it on toast, or enjoy it on some protein!"

Kay's Clean Eats

Artichoke Hearts

Key Ingredient

– cream cheese – avocado mayo – greek yogurt – sour cream – garlic cloves, minced – jalapeño, seeded & diced – can mild green chiles – mozzarella, shredded – jack, shredded – cheddar – salt – pepper – kale leaves, stems removed and kale chopped – frozen spinach thawed, water squeezed out – can artichoke hearts, drained & diced

Ingredients

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Chunky Jalapeño Artichoke Dip

Yield

6-8 SERVINGS

totoal TIME

35 MINUTES

PREP Time

5 MINUTES

Instructions

1. Preheat the oven to 350 degrees F.

Instructions

2. To a medium-sized bowl add the cream cheese, mayo, greek yogurt, sour cream, garlic, jalapeño, green chilies, cheese, salt, and pepper. Mix it till well combined.

Instructions

3. Add in the kale, spinach, and artichokes. Mix till well combined.

Instructions

4. Add your mixture to a small baking dish, top with more cheese if desired. Bake for 30 minutes, until hot and bubbly. Enjoy with your favorite dippers.

Visit Kay's Clean Eats for more Tips and Notes on making the BEST Chunky Jalapeño Artichoke Dip!

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Enjoy!

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