Jalapeno Artichoke Dip
Creamy, cheesy, and just spicy enough to keep things interesting. This baked jalapeno artichoke dip comes together in minutes and disappears even faster. The kind of appetizer people ask you to bring every single time.
Servings 6
Equipment
Ingredients
- 1 Package Cream Cheese 8 ounces, softened
- ½ Cup Mayonnaise
- ¾ Cup Parmesan Cheese freshly grated
- 1 Small Jar Artichoke Hearts 6.5 ounces, marinated
- 1 Can Jalapenos 4 ounces, diced
Instructions
- Preheat oven to 350℉.
- Drain half the oil from the artichoke hearts.
- Cut the artichoke hearts into very small pieces.
- Stir all the ingredients together in 1½ quart baking dish.
- Bake at 350℉, uncovered, for 25 minutes or until the center is hot and bubbly.
- Stir halfway through for best flavor.
Notes
Helpful Tips
- Bring the cream cheese to room temperature. Softened cream cheese mixes much more easily and gives you a smooth, lump-free dip.
- Chop the artichokes into small pieces. Smaller pieces make the dip easier to scoop and ensure you get a little artichoke in every bite.
- Don't drain all the marinade. Leaving about half of the liquid adds extra flavor and helps keep the dip creamy as it bakes.
- Use freshly grated Parmesan if possible. It melts better than the pre-shredded kind and creates a smoother, cheesier texture.
- Mix everything thoroughly. Make sure the jalapeños and artichokes are evenly distributed so every scoop has the perfect balance of flavors.
- Stir halfway through baking. This helps the cheeses melt evenly and keeps the top from drying out.
- Bake until hot and bubbly. The edges should be lightly golden, and the center should be completely heated through.
- Taste before serving. Since Parmesan and marinated artichokes are naturally salty, you probably won't need any additional salt.
- Let it rest for 5 minutes. The dip will thicken slightly and be easier to scoop without losing any of its creamy texture.