Jalapeño Artichoke Dip
Use fresh baby artichokes, roasted jalapeños and three types of cheese to create this scrumptious variation of the classic dip. Credit The San Jose Mercury News for publishing Chef Albert Rivera's creation for the Boon Fly Café at Napa's Carneros Inn.
1 lb. Ocean Mist Farms baby artichokes
½ lemon, squeezed
1 lb. cream cheese
1 cup heavy cream
1 roasted jalapeño, skin and seeds removed, minced
½ cup Parmesan, shredded
½ cup diced mozzarella
2 Tbsp. breadcrumbs, toasted
Salt and pepper to taste
- Preheat oven to 350°F. Boil the baby artichokes in acidulated water — water with a little lemon squeezed in — until tender. Quarter the artichokes, removing any residual choke, if necessary.
- Beat the cream cheese and cream together until smooth. Fold in the artichokes, jalapeño and cheeses.
- Transfer mixture to an ovenproof dish. Sprinkle with toasted breadcrumbs and bake for 10 minutes, or until hot and bubbly. Serve with pita chips, sliced baguettes, or your favorite dipping veggies.