Jalapeño Artichoke Dip
Serves 4
10 mins prep
45 mins cook
55 mins total
Jalapeño Artichoke Dip 💚 aka the best dip I’ve ever made!
0 servings
First, sauté the pancetta and shallots in a pan of medium low heat for 10-12 minutes until slightly caramelized. Add in garlic and sauté 2 minutes. Add the sugar and a pinch of salt. Sauté another 5 minutes.
Secondly, add the cream cheese, jalapeños, jalapeño juice, chives, parsley and goat cheese to a food processor. Then, process for 5-10 seconds.
Add in the pancetta/shallot mixture. Then, pulse until desired texture. Salt and pepper at the end.
Then, add it to a bowl and add most of the gruyere and gouda to it, saving some for topping. Mix it in.
Add dip to a baking dish, top with provolone and the shredded cheese.
Bake at 400F for 30 minutes. Then, broil for 1-2 minutes.
Lastly, top with chives and parsley.
