How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Artichoke and Jalapeno Ranch Dip?

You need 8 ingredients. The key ingredients include: 1 cup Greek Yogurt, Plain, 1/2 cups Mayonnaise, Reduced Fat, 4 ounces, weight Cream Cheese, Fat Free, Room Temperature, 2 Tablespoons Ranch Seasoning (I Used Hidden Valley), and more.

Is Artichoke and Jalapeno Ranch Dip suitable as vegetarian?

Yes, Artichoke and Jalapeno Ranch Dip falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Artichoke and Jalapeno Ranch Dip?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Artichoke and Jalapeno Ranch Dip Recipe

Name: Artichoke and Jalapeno Ranch Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Greek Yogurt, Plain; 1/2 cups Mayonnaise, Reduced Fat; 4 ounces, weight Cream Cheese, Fat Free, Room Temperature; 2 Tablespoons Ranch Seasoning (I Used Hidden Valley); 14 ounces, weight Canned Artichokes, Drained, Roughly Chopped; 1/2 cups Jalapenos, Pickled, Drained, Sliced; 2 Tablespoons Jalapeno Juice From The Jar (to Taste); 2 teaspoons Reduced Fat Parmesan Cheese

Artichoke and Jalapeno Ranch Dip – a delicious recipe with Greek Yogurt, Mayonnaise, weight Cream Cheese, Artichokes, Jalapenos, Jalapeno Juice. Easy to follow and perfect for any occasion.

Serves 4 Vegetarian

Servings: persons

1 cup Greek Yogurt, Plain
1/2 cups Mayonnaise, Reduced Fat
4 ounces, weight Cream Cheese, Fat Free, Room Temperature
2 Tablespoons Ranch Seasoning (I Used Hidden Valley)
14 ounces, weight Canned Artichokes, Drained, Roughly Chopped
1/2 cups Jalapenos, Pickled, Drained, Sliced
2 Tablespoons Jalapeno Juice From The Jar (to Taste)
2 teaspoons Reduced Fat Parmesan Cheese

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
370 kcal
Category
Vegetarian

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