Jalapeno Artichoke “Backfire” Dip

Recently, my friend Susi made a VERY quick trip to Minnesota. She moved away almost two years ago – on the DAY of our tornado, no less. Great timing on her part, but we’ve missed her ever since. As has become tradition, we met up at Psycho Suzi’s for drinks, nibbles, and great conversation.

While the dip itself is listed as gluten free, the normal accompaniment – baguette – is decidedly NOT… and I always had to order mine with corn chips. That night, I decided that the time had come to start making it at home. The dip is just far too good to reserve for the times when we’re willing to brave the loud, sensory-overload environment at the restaurant. I bought the ingredients the next morning, banged out a recipe, and … Wow.

I had decided to make my version creamier and cheesier than the source material, and added white wine and provolone. The end result is nothing short of spectacular. Definitely the best artichoke dip I’ve ever had!

This makes a fair amount of dip, so it’s great for parties. If you – like us – only have a couple of people to feed, never fear – it reheats well, and it’s just way too addictive to go to waste. You will plow through a batch in no time!

Jalepeno Artichoke Dip
Inspired by Psycho Suzi‘s “Backfire” Dip

2 cans artichoke hearts (Artichoke size doesn’t matter), drained and chopped
1 red bell pepper, seeded and roughly chopped
3 jalapeno peppers, finely chopped*
1 Tbsp olive oil
3 garlic cloves, pressed or finely minced
1/2 cup dry white wine
1 1/2 bricks (8 oz each) cream cheese, softened
1 1/4 cup freshly grated Parmesan cheese, divided
8 oz provolone cheese, shredded
1 tsp fresh lemon zest
1/2 tsp pepper
salt to taste

Heat broiler to high.

In a large saucepan over medium high heat, cook artichoke hearts, peppers, olive oil, and garlic together for a few minutes, until peppers soften a little. Add white wine, cook for another minute.

Carefully mix in softened cream cheese, stirring gently until smooth and well incorporated. Continue heating, stirring frequently, until cheese starts to bubble.

Add in 1 cup of the Parmesan, all of the provolone, as well as the lemon zest and pepper. Stir constantly, until all cheese is melted and smooth. Season with salt, to taste.

Transfer mixture to an oven safe glass baking dish, such as Pyrex – we used a large Pyrex loaf pan. Sprinkle with remaining 1/4 cup of parmesan cheese.

Broil for a few minutes, until the top of the dip is as browned as you’d like it. Serve hot, with sliced crusty baguette or veggies. Serving corn chips with it is a great option to keep it gluten free, if needed!

* You can remove the seeds and ribs if you’d like a more mild dip – we left it all in.

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.