Artichoke Jalapeno Dip

If you guys have tried the Trader Joe’s jalapeño + artichoke dip you know how addicting the combination of flavors can be!! I love this homemade version because you can make a LARGE vat of it for a lot cheaper plus lighten it up with low fat cream cheese or make it spicier, etc. For you vegans out there - I have tried making it with Kite Hill cream cheese and plain coconut yogurt - yes you can taste the coconut slightly but it also gets the job done.

Here’s what you’ll need:

• 4 oz reduced fat cream cheese

• 1 container (5.3 oz) fat free plain greek yogurt

• 1 tsp garlic powder

• 1/2 can artichoke hearts, chopped ( so roughly ~ 7 ounces)

• 2-4 Tbsp minced pickled jalapeno peppers (amount depends on you!)

• 1/4 white onion, finely minced

• 1/4 cup shredded cheese (favorite is the Lite Mexican Blend from TJ’s)

• Salt and pepper to taste

How to make it:

In a medium-sized bowl, let the cream cheese soften. Add in the remaining ingredients and stir with a spatula to combine. I highly recommend letting the flavors meld at least overnight - SO GOOD. Serve with anything your heart desires - my favorite is with pita thin crips and bell peppers.

PRO-TIP: This dip is also REALLY good on top of baked chicken - just add to a chicken breast and top with a little shredded cheese. Bake until chicken is done and voila!