Spicy Red Pepper and Artichoke White Bean Dip
This creamy artichoke dip packs an added protein punch thanks to Greek yogurt and white beans. A cheesy dip that's great served hot or cold!
Ingredients
- 8 oz Neufchatel cream cheese, room temperature
- 1 cup plain Greek yogurt
- 1 (15oz) can cannellini beans, rinsed and drained
- 1 (14oz) can artichoke hearts, drained and chopped
- 1 cup pepper jack cheese, shredded
- 1 cup red bell pepper, diced
- 1/2 cup onion, finely diced
- 4 cloves garlic, minced
- 1/2 medium jalapeno, minced
- 1/4 tsp salt
- 1/2 tsp pepper
- 1/2-1 tsp red pepper flakes (depending on desired level of spiciness)
Instructions
- In a large bowl, combine cream cheese and yogurt using a handheld mixer.
- Using a fork or potato masher, mash the cannellini beans and add to the bowl with the yogurt mixture. Add remaining ingredients and stir to combine.
- Serve cold or transfer to a small slow cooker (sprayed with cooking spray) and heat on high for 2 hours until warm and bubbly. Serve with fresh veggies or chips.