Artichoke Jalapeño Dip: A Delicious Twist for Your Next Snack Time

 

If you're like me and tend to steer clear of convenience foods due to their cost and health concerns, you might be pleasantly surprised by how far they've come. Gone are the days of those dreaded TV dinners my mom used to force-feed me when I was a kid. Recently, I treated myself to a St. Louis classic—Louisa toasted ravioli—opting for both beef and spinach-cheese varieties. Tucked away on the box of the latter was a gem of a recipe, Artichoke Jalapeño Dip, perfect for dipping those crispy ravioli. It was so good that I knew I had to share it.

 This dip isn’t just for toasted ravioli. It pairs wonderfully with pita chips, crackers, or fresh crudités. Here’s the recipe I discovered, slightly adapted. 

Artichoke Jalapeño Dip

1 6.5-oz. jar artichoke hearts, drained and chopped

1 jalapeño, seeded and diced

¼ c. Melissa’s roasted red peppers, diced

¾ c. Duke’s mayonnaise

½ c. sour cream

2 oz. grated Parmesan cheese

4 oz. cream cheese, softened

¼ t. garlic powder

 Incorporate all the ingredients in a small mixing bowl, keeping some red bell peppers aside to add on top before serving the dip.

 The prep is quick, and the result is a creamy, spicy, and savory dip that elevates any snack. Whether you’re indulging in convenience foods or just looking for a new appetizer, this recipe is a keeper. Try it out and let me know your favorite dipping companion in the comments.

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