Pacheco Family Recipe: Artichoke Jalapeno Dip
- Donna Pacheco
- Mar 11, 2014
- 1 min read
8 ounces artichoke hearts (fresh steamed, canned or frozen water pack only) chopped fine
1 teaspoon fresh garlic, minced
1/2 cup yellow onion
1 cup mayonnaise
8 ounces cream cheese
2 tablespoons fresh jalapeno, seeds removed and chopped fine
1 teaspoon dried dill
2 cups Capicious Cheese, grated
1/2 teaspoon salt and pepper or to taste
Place artichoke hearts, garlic and onion in a food processor and coarsely chop. Add in mayonnaise, cream cheese, jalapenos and dill. Sprinkle in Capricious Cheese, salt and pepper and hand mix. Adjust seasoning and enjoy with fresh crudite or slice of baguette.
अगर हमें सही वाक्य बनाना आ जाए तो भाषा अपने आप प्रभावशाली बन जाती है। Vyakaran In Hindi का अध्ययन करने से हमें यह समझ आती है कि शब्दों को कैसे संयोजित करना है।
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That artichoke jalapeno dip sounds absolutely divine, doesn't it? A creamy, spicy kick is always welcome at my table. Speaking of flavor bombs, I once tried to recreate a complicated pesto recipe, resulting in a bitter, oily disaster. The ratio was totally off. Sharing that culinary adventure reminds me of a crazy Friday Night Funkin marathon!