A KICK AND A TWIST ARTICHOKE DIP

A Kick and a Twist Artichoke Dip image

Some warm cream cheese-based dips are too salty for me. This one has a nice balance. I developed the recipe for a co-worker's going-away party. Adding black pepper or lemon pepper can add more zing if you want it. -Susan Hein, Burlington, Wisconsin

Provided by Taste of Home

Time 25m

Yield 8 cups.

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
10 to 12 green onions, chopped
6 garlic cloves, pureed
1 jalapeno pepper, seeded and chopped
1/4 cup minced fresh parsley
3 tablespoons lemon juice
4 packages (8 ounces each) cream cheese, softened
1 cup sour cream
1 cup mayonnaise
2 teaspoons cracked fennel seed
1 to 2 teaspoons crushed red pepper flakes
2 cups shredded Parmesan cheese
2 cans (14 ounces each) water-packed artichoke hearts, drained and coarsely chopped
French bread baguette, sliced

Steps:

In a large skillet, heat oil over medium heat. Add onions, garlic and jalapeno; cook and stir until soft, 4-6 minutes. Reduce heat; stir in parsley and lemon juice., Add cream cheese and cover, stirring every few minutes, until melted. Stir in sour cream, mayonnaise, fennel and pepper flakes. Remove from heat. Add Parmesan cheese and artichoke hearts, stirring gently to prevent artichokes from breaking up., Transfer to a 3- or 4-qt. slow cooker; turn heat to low. Serve warm on baguette slices. May be refrigerated until serving.

Nutrition Facts : Calories 197 calories, Fat 18g fat (8g saturated fat), Cholesterol 34mg cholesterol, Sodium 275mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 5g protein.