Baked Artichoke Jalapeño Dip
Baked Artichoke Jalapeño Dip is creamy and delicious. Serve as a hot dip, or at room temperature. You can make it spicy or mild. A tasty, easy party dip.
Servings: 12
Equipment
- 9x9-inch Baking Dish
- Mixing Bowl
Ingredients
- 8 oz Cream Cheese, softened
- ½ cup Mayonnaise
- ½ cup Sour Cream
- 1 cup Shredded Parmesan Cheese, divided
- ¾ cup Diced Jalapeños, divided (for spicier dip, use the seeds)
- 14-oz can Artichoke Hearts in water, drained and chopped
Instructions
- Preheat oven to 375ºF.
- Add cream cheese, mayonnaise, sour cream, ½ cup parmesan cheese, and ½ cup jalapeños to a medium mixing bowl. Mix until well combined.
- Add the chopped artichokes and mix again.
- Transfer mixture to a 9x9-inch baking dish.
- Sprinkle remaining jalapeños and parmesan cheese over top.
- Bake for 18-22 minutes or until top is golden brown and bubbly.
- Let cool to room temperature, or serve warm. Can also serve chilled.
Notes
Serve with french bread rounds, tortilla chips, or crackers.
4oz or 6oz canned or jarred jalapeños can be used. Drain them first.
Nutrition
Calories: 193kcal
