Recipe Friday: Jalepeno Artichoke Dip


Happy Friday, everyone! Friday means food for the weekend which means you will be needing a fabulous recipe to dish out to all your f&f (friends and family).

Today, I have been craving dip, so let me give you all one of Milestone’s famous dip recipes that will put the cherry on the tippy-top of your ice cream sundae weekend.

Jalapeno Artichoke Dip
Chef Sharon Van Meter, W.M.C.S.
Yield: 12-15 servings


3 green onions, thinly sliced
2 fresh jalapenos, smallest dice
2 garlic cloves, minced
¼ cup butter
2 ½ cups roughly chopped artichoke hearts
13 oz green chiles, drained
½ cup pickled jalapenos, chopped
1 lb. Cream cheese
1 ¼ cups grated parmesan + 1 Tablespoons for topping
1 cups heavy cream
½ cup mayonnaise
salt and pepper to taste
1 cup Panko bread crumbs

Lightly sauté the onions, jalapenos and garlic in the herb butter. When soft add the artichoke hearts, green chilies, and pickled jalapenos allowing any excess liquid to cook off.

Add the cream cheese and stir to evenly melt it into the sautéed mixture. Do the same with the grated parmesan.

Remove from the heat and fold in the heavy cream and mayonnaise. Season with salt and pepper. Pour into serving dish.

Sprinkle evenly with the 1 Tablespoons of grated parmesan and then the Panko. Bake until golden brown and bubbly.


Bon appetit and happy weekend!
The Milestone Team


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