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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 6 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 259
- Total Fat
- 25 g
- Saturated Fat
- 10 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 8 g
- Cholesterol
- 51 mg
- Sodium
- 445 mg
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 6 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 259
- Total Fat
- 25 g
- Saturated Fat
- 10 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 8 g
- Cholesterol
- 51 mg
- Sodium
- 445 mg
Ingredients
Directions
- Melt the butter in a large skillet or saute pan over medium-high heat.
- Add the red onions, jalapenos and salt and cook until the onions are soft and translucent, 5 minutes.
- Add the artichokes and cook until starting to fall apart, 8 to 10 minutes.
- Reduce the heat to medium and add the cream cheese, stirring until melted.
- Add the sour cream and Jack cheese and mix until well combined.
- Transfer the dip to a warmer or slow cooker to hold for serving.
