Artichoke and Jalapeno Ranch Dip
 
Prep time
Cook time
Total time
 
A hot, creamy, cheesy, spicy dip made with artichokes, jalapenos, cream cheese and ranch seasoning.
Serves: Approx. 4 cups
Ingredients
  • 1 cup greek yogurt, plain
  • ½ cup mayonnaise, reduced fat
  • 4 oz cream cheese, fat free, room temperature
  • 2 tbsp. ranch seasoning (I used Hidden Valley)
  • 1 14oz can artichokes, drained, roughly chopped
  • ½ cup jalapenos, pickled, drained, sliced
  • 2 tbsp. jalapeno juice from the jar (to taste)
  • 2 tsp Parmesan cheese, reduced fat, divided
Instructions
  1. Preheat oven to 350 F
  2. Spray an oven safe baking dish with cooking spray
  3. In a bowl mix together yogurt, mayonnaise, cream cheese and ranch seasoning, until incorporated. Stir in Artichokes and jalapenos. Add juice from jalapenos, to taste, add more for a spicy dip. Sprinkle top with Parmesan cheese.
  4. Place in oven and bake for 30 minutes until cheese is bubbly.
Notes
I didn't measure how much of an end result I got. It makes approximately 6 - 8 cups. I did my calculations for 6 servings.

Calories per ½ cup: 80, Fat: .02, Cholesterol: 3.8, Sodium: 645, Potassium: 45, Carbs: 9.7, Fiber: 1.7, Sugar: 1.3, Protein: 7.5
Nutrition Information
Serving size: ½ cup
Recipe by Peanut Butter and Peppers at http://www.peanutbutterandpeppers.com/2012/12/04/artichoke-and-jalapeno-ranch-dip/