Cheesy Jalapeño, Bacon, and Artichoke Dip
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Cheesy Jalapeño, Bacon, and Artichoke Dip
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This cheesy jalapeño, bacon, and artichoke dip combines several gooey cheeses, the earthy flavor of artichoke hearts, the saltiness of bacon, and the kick of jalapenos.
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Ingredients
- 8 ounces (1 package) ⅓ fat cream cheese, softened
- 1 cup low or no sugar mayonnaise
- 8 ounces (1 cup) mozzarella cheese, shredded
- 4 ounces (½ cup) Parmesan cheese, shredded (fresh is best, but the green can kind will do)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon dried dill weed
- 5 lices bacon, cooked and crumbled
- 2 jalaleños, chopped or 1 tablespoon from a can/jar
- 14 ounces (about 1 jar/can) unmarinated artichoke hearts, roughly chopped
Instructions
- Preheat the oven to 350° F. Prepare a small baking dish by spraying it with nonstick coconut oil cooking spray; set aside.
- In a medium bowl, mix together all the ingredients. Pour into prepared baking dish.
- Bake for 15 minutes or until cheese is melted, bubbly, and just beginning the brown.
Nutrition Information
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Serving
1serving
Calories
274kcal
(14%)
Carbohydrates
8g
(3%)
Protein
13g
(26%)
Fat
20g
(31%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 274kcal | 14% |
| Carbohydrates | 8g | 3% |
| Protein | 13g | 26% |
| Fat | 20g | 31% |
* Percent Daily Values are based on a 2,000 calorie diet.
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