Description
This creamy and spicy Artichoke Jalapeno Dip is a perfect appetizer that combines the tangy flavor of artichokes with the heat of jalapenos, all melted into a cheesy, garlicky delight. Baked until bubbly and golden on top, it’s an irresistible dip to serve with chips or toasted bread for your next gathering or snack time.
Ingredients
Scale
Dip Ingredients
- 8 oz cream cheese, room temperature
- 3 tbsp mayonnaise
- 1 1/2 cups grated Monterey Jack cheese, divided
- 1 14 oz can artichoke hearts, drained and chopped
- 1 4 oz can chopped jalapeno
- 2 tbsp minced garlic
- 1/2 tsp dried dill
- 3/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) so it’s ready for baking the dip.
- Combine Ingredients: In a large bowl, mix together the cream cheese, mayonnaise, 1 cup of Monterey Jack cheese, chopped artichoke hearts, chopped jalapenos, minced garlic, dried dill, salt, and black pepper until well blended.
- Transfer to Casserole Dish: Spoon the combined dip mixture into an oven-safe casserole dish, spreading it evenly.
- Add Cheese Topping: Sprinkle the remaining 1/2 cup Monterey Jack cheese evenly over the top of the dip.
- Bake: Place the casserole dish in the preheated oven and bake for 15-20 minutes until the dip is warmed throughout and bubbly.
- Broil for Browning: Switch the oven to broil and broil the dip for 1-2 minutes until the cheese on top turns golden brown and slightly crisp. Watch carefully to prevent burning.
- Serve: Remove from oven and serve immediately with your choice of chips or toasted bread for dipping.
Notes
- For a milder version, use less jalapeno or substitute with mild green chilies.
- You can prepare the dip mixture ahead of time and bake just before serving.
- Try serving with pita chips, crackers, or fresh vegetable sticks for variety.
- Leftovers can be refrigerated and reheated in the oven or microwave.
