Jalapeño Artichoke Dip

Jalapeño Artichoke Dip

Creamy, cheesy, and with the perfect kick from pickled jalapeños – an easy dip that’s always a crowd favorite!

Ingredients

  • 8 oz (200 g) cream cheese, softened

  • ½ cup (60 g) grated Parmesan cheese

  • ½ cup (100 g) mayonnaise (use real mayo for best flavor)

  • ½ tsp garlic powder

  • ½ tsp onion powder

  • Salt & pepper, to taste

  • 1 can (14 oz / 400 g) artichoke hearts, drained & roughly chopped

  • 2–3 tbsp pickled jalapeños, chopped (more if you like it spicy)

  • 1 ½ cups (150 g) shredded mozzarella cheese

Instructions

  1. In a medium bowl, mix cream cheese, Parmesan, mayonnaise, garlic powder, onion powder, salt, and pepper until smooth.

  2. Fold in the artichoke hearts, jalapeños, and mozzarella until combined.

  3. Cover and chill for at least 1 hour, or overnight for best flavor.

  4. Serve with tortilla chips, veggie sticks, or crispy bread.

Notes

  • Pickled jalapeños give the best flavor, but fresh ones work too.

  • Store in an airtight container in the refrigerator for up to 4 days.

  • For a warm version: bake at 350°F (180°C) for 10–15 minutes until bubbly and golden.

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