Roasted Jalapeño and Artichoke Dip

Looking for the perfect game day appetizer? We’ve got you covered with this roasted jalapeño and artichoke dip!

It’s cheesy, slightly spicy and incredibly addictive!

Serve your dip with tortilla chips, crostini or pretzel bites!

INGREDIENTS

🧀 4 jalapeños, de-seeded and halved

🧀 14 oz can artichoke hearts, drained

🧀 4 cloves garlic, unpeeled

🧀 2 tbsp olive oil

🧀 8 oz cream cheese, softened

🧀 1/4 cup sour cream

🧀 4 oz Monterey Jack, shredded

🧀 2 oz Parmesan, shredded

🧀 1/2 tsp salt

INSTRUCTIONS

1. Toss the jalapeños, artichokes and garlic with olive oil and roast at 425F for 20 minutes.

2. Remove the skin from the jalapeños and squeeze the garlic out of the peel. Chop the jalapeños, artichokes and garlic.

3. Combine the cream cheese and sour cream in a bowl and stir to break up the cream cheese.

4. Add the Monterey Jack, Parmesan and salt. Then mix in the jalapeños, artichokes and garlic.

5. Transfer to a baking dish and bake at 375F for 25 minutes.

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