Cheesy Jalapeno, Bacon, and Artichoke Dip

Cheesy Jalapeño, Bacon, and Artichoke Dip

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Appetizer • Snack
Cuisine: American
Fuel Source: Fatastic (THM S)
Diets: EF • GF • KO • LC • NF • SF
Servings: 10 servings

Ingredients

  • 8 ounces (1 package) ⅓ fat cream cheese, softened
  • 1 cup low or no sugar mayonnaise
  • 8 ounces (1 cup) mozzarella cheese, shredded
  • 4 ounces (½ cup) Parmesan cheese, shredded (fresh is best, but the green can kind will do)
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon dried dill weed
  • 5 slices bacon, cooked and crumbled
  • 2 jalaleños, chopped or 1 tablespoon from a can/jar
  • 14 ounces (about 1 jar/can) unmarinated artichoke hearts, roughly chopped

Instructions

  • 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.

Nutrition

Serving: 1serving | Calories: 274kcal | Carbs: 8g | Protein: 13g | Fat: 20g