Cheesy Jalapeño, Bacon, and Artichoke Dip
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.
EF • GF • KO • LC • NF • SF
Fatastic (THM S)
(1 package) ⅓ fat cream cheese, softened
low or no sugar mayonnaise
(1 cup) mozzarella cheese, shredded
(½ cup) Parmesan cheese, shredded
(fresh is best, but the green can kind will do)
dried dill weed
bacon, cooked and crumbled
jalaleños, chopped or 1 tablespoon from a can/jar
(about 1 jar/can) unmarinated artichoke hearts, roughly chopped
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.
Cheesy Jalapeño, Bacon, and Artichoke Dip | https://tjstaste.com/artichoke-dip/ | © TJsTaste.com