Jalapeño Artichoke Dip
February14
Recipe: Jalapeño Artichoke Dip
Ingredients
- 1 cup Mayonnaise, light
- 8 ounces Greek Yogurt, fat free
- 2 cans Artichoke Hearts, drained & chopped
- 1 cup shredded Monterey Jack Cheese
- 1⁄2 cup shredded Parmesan Cheese
- 1 – 2 tablespoons Jalapeño juice from jarred Jalapeños to taste
Instructions
- Mix all of the ingredients together
- Warm in a crock pot on low for 1 hour or in an oven at 350°F for 15 minutes
Quick Notes
Calories 210; Fat 16g; Saturated Fat 3.5g; Carbohydrates 9g; Fiber 0g; Protein 9g; Cholesterol 25mg; Sodium 520mg
Microformatting by hRecipe.