Cream Cheese Jalapeño Artichoke Dip

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: soft cheese

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast provides a cheesy flavor without dairy.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt offers similar tanginess with less fat.

cheddar cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories while maintaining texture.

Start with a package of cream cheese at room temperature.

If not at room temperature, microwave the cream cheese on a microwave-safe plate for 20 seconds, then check with a poke test. If not soft, microwave for an additional 10 seconds.

Add the room temperature cream cheese to a large bowl.

Add 1/2 cup of sour cream, 1/4 cup of mayonnaise, 1 tablespoon of freshly squeezed lemon juice, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper to the bowl.

Use a handheld mixer on medium speed to mix until smooth and well blended.

Grate 1/2 cup of parmesan cheese (freshly grated recommended, but store-bought from the deli section is acceptable).

Chop up marinated artichokes from a jar and add to the bowl.

Remove stems and seeds from 3 jalapeños, chop them small, and add to the bowl.

Mince 1 clove of garlic and add to the bowl.

Use the handheld mixer on medium-low speed to mix until all ingredients are combined.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens