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Jalapeño Artichoke Dip

This creamy and spicy Jalapeño Artichoke Dip is perfect for parties and game day, served warm with tortilla chips or veggies.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 290
Ingredients Method Notes

Ingredients
  

For the Dip
  • 1 can (14 oz) artichoke hearts, drained and chopped
  • 1 cup cream cheese, softened Use softened for smooth mixing
  • 1 cup sour cream Can substitute with Greek yogurt for tangier flavor
  • 1 cup shredded mozzarella cheese Mix well for consistency
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup mayonnaise
  • 1-2 jalapeños, seeded and finely chopped Remove seeds for less heat
  • 1 teaspoon garlic powder
  • Salt and pepper to taste Add at the end for best flavor

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, combine the artichoke hearts, cream cheese, sour cream, mozzarella cheese, Parmesan cheese, mayonnaise, and jalapeños.
  3. Mix well until all ingredients are well combined.
  4. Add garlic powder, salt, and pepper, mixing to incorporate.
  5. Transfer the mixture to an oven-safe dish and smooth it out.
  6. Bake for 25-30 minutes, or until bubbly and golden on top.
Serving
  1. Serve warm with tortilla chips, crackers, or sliced vegetables.

Notes

Cool the dip to room temperature. Store in an airtight container in the fridge for 3-4 days. Reheat in the oven or microwave. Can be frozen for up to 2 months.