Warm Jalapeño Artichoke and Green Chili Dip (KETO/GF)
A warm and bubbly jalapeno Artichoke and Green Chili Dip is a delicious appetizer that is perfect for any party or gathering. Served with homemade chili lime tortilla chips for the perfect party dish!
Equipment
- 1.5 Quart baking dish
- 1 Handheld mixer
- 1 Large bowl
- 1 Baking sheet
Ingredients
- 1 4oz can Green chilis (not fire roasted)
- 1 Yellow sweet or white onion diced
- 14 oz Can or jar artichoke hearts in water, drained and chopped. I like to just run my knife through and chop them into smaller pieces. Note: If your artichoke hearts are canned in oil, give them a rinse and let drain before adding to the dip.
- 1 tbsp Avocado oil
- 6 oz Cream cheese room temperature
- 1/2 cup Avocado mayonnaise
- 1/4 cup Jalapenos pickled and chopped Reserve 6-8 whole Jalapenos for topping
- 1 cup Parmesan cheese shredded Reserving 1/4 cup for topping
- 1 cup Pepperjack cheese shredded Reserving 1/4 cup for topping
- 1/2 tsp Garlic powder
- 1/4 tsp Salt
- 1/4 tsp Pepper
Tortilla Chips Optional
- 8-10 Tortillas you can use Almond flour, corn, regular flour, or chickpea. I prefer Siete brand for mine.
- 1.5 tbsp Chili lime seasoning
- 1-2 tbsp Avocado oil/spray
Instructions
- Preheat oven to 350 degrees. If making homemade tortilla chips, make those before the dip. See instructions below.
- In a large skillet, add 1 tbsp avocado oil and sauté diced onion over medium heat until caramelized and tender. About 3-5 minutes.
- Using a handheld mixer mix together in a bowl cream cheese, avocado mayo, 3/4 cup parmesan cheese, 3/4 cup Pepperjack cheese, Jalapenos, green chilis, artichoke hearts (drained) and chopped, cooked onion, garlic powder, salt and pepper.
- Transfer mixture to a 1.5 quart baking dish, spreading evenly over the top. Top with remaining cheese and jalapeños.
- Bake 350-degree Fahrenheit oven for 20-25 minutes or until melted and bubbly.
- Serve warm with tortilla chips or bread and enjoy!
Tortilla Chips
- Cut 8-10 tortillas in quarters, then again to create smaller triangles. lay on sheet pan and spray with avocado oil then sprinkle with chili lime seasoning. Give a toss to coat evenly and spread out on sheet pan separating the triangles from sticking to eachother. You may need to use two large sheet pans if making a lot of tortilla chips. Bake in 350-degree oven for 10-15 minutes. Watch closely towards 10 minutes as they can burn easily.
Tried this recipe?Let us know how it was! Tag @tinhateats on Instagram so I can see your creations!