Thursday, January 19, 2012

Chili Artichoke Dip


"You learn something new every day"...

I always say it, but not everyday I actually find something that I have learned. Well! The other day I did learn something new. This is probably something I should have learned a long time ago, but Chili Peppers and Jalapeno Peppers are NOT the same! 

Most of you are probably saying, "Duh Kaela!" Yes, I am closer to 30 than 20 and I just completed my Chili Lesson 101. Shake your finger at me, roll your eyes, laugh out loud. Go ahead. I am a little embarrassed myself. Seriously though, why would someone name something a CHILI pepper if it wasn't filled with fire? But hey! Like I always say, you learn something new every day!

Let me explain why I am just now learning this. I am a heat passionista! In case you are wondering what that is, it is a homemade word which describes a woman who loves all things hot. In the past when something calls for chili peppers I just replace them with Jalapenos because that is what I have handy. Along with garlic, butter, cream cheese, tortillas, onions, chipotle Tabasco, coffee, and red wine; jalapenos are something I always have in my fridge. Mega size jar baby! Jalapenos, along with the foods listed above deserve their own section in my personal food pyramid. I.Love.Them. So you see? With a chili and a jalapeno looking the same, and jalapenos being handy, I have never bothered to actually purchase chili peppers when a recipe calls for them. I just toss in the jalapenos I have on hand.

But! The other day I decided to go for it. I bought a small can of chili peppers to make this dip. To my surprise, chili peppers had no heat in comparison to jalapenos! Wow! Now, I have to admit here, that being the heat passionista that I am, there is that word again, I later tossed in a few jalapenos to feed the addiction. Even without the jalapenos though, it had awesome flavor! My friend Katie doesn't like spicy stuff, so I can't wait to share this dip with her!

It is a quick, easy, throw-it-together type of dip that I got from my sister Crystal. I like that
there are few ingredients and it can seriously be prepared finish to end in 5-10 minutes flat. This dip can also be made ahead of time and kept warm in the crock pot, or even be made the day before and then reheated in the oven. 



Chili Artichoke Dip
Contrary to popular belief, Chili Peppers are NOT hot. 
If you like heat replace them with Jalapenos.

Ingredients
-1/2 c mayo
-1/2 c sour cream
-14 oz can artichoke hearts
-7 oz can of green chili peppers-replace chili peppers for jarred or canned Jalapenos if you 
  like it spicy;)
-1/4 tsp garlic powder
-1/4 tsp onion powder
-1 c shredded Parmesan cheese
Directions
-Open artichoke hearts and chili peppers. Drain both.
-Coarsely chop artichoke hearts. Keep in mind they may fall apart more when you stir as 
  well so don't chop them too small.
-Shred the cheese. Set 1/4 cup of it aside leaving 3/4 cup standing separate.
-In a saucepan over very low heat, throw everything except the 1/4 cup cheese.
-Continue to heat on low while stirring once in a while until everything is heated evenly 
  and cheese is melted. 

At this point you can either top with remaining cheese and serve, top with remaining cheese and cover for a minute or two till it melts - then serve, transfer to a crock pot to keep warm until serving, or transfer to a baking dish - sprinkle with the cheese and heat closely to the top of oven to brown the cheese a bit.

Which ever ending method you choose it will pretty much taste the same. It is just a preference thing. Me? I usually just eat it right outta the pan on the stove top. I don't have patience for the cutesy stuff.

Enjoy with tortilla chips or dipper of your choice.
 

2 comments:

  1. Replies
    1. Oh Christy. I just love ya:)
      Need to get together soon!
      We should plan a mid March get together:)

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