Shugary Sweets · by Aimee Shugarman★ 5.0 (1)
Artichoke Jalapeno Dip
NUTRITION · PER SERVING10M COOK
CAL 10%·PRO 11%
CARBS 6G12% OF CAL
2G FIBER0G ADDED0G INTRINSIC3G OTHER1G TOTAL SUGAR
FAT 18G83% OF CAL
6G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Cold, creamy dip made from artichokes, jalapeños, parmesan, and cream cheese. Tangy and satisfying with a spicy kick. Serve cold with chips or crackers at parties.
starteramerican⚙️ food processorgluten freevegetarian
View the full recipe on Shugary Sweets →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 can artichoke hearts, drained (14 ounce )
- 2 jalapenos (seeded)
- 1/2 cup parmesan cheese (grated)
- 6 ounce cream cheese (softened)
- 1/4 cup mayonnaise
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon garlic salt
At a glance
PER SERVING · TIME 10M
CAL 10%·PRO 11%
CARBS 6G12% OF CAL
2G FIBER0G ADDED0G INTRINSIC3G OTHER1G TOTAL SUGAR
FAT 18G83% OF CAL
6G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 700mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 49mg
- Calcium
- 89mg
- Iron
- 0.06mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 700MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.