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Homemade Jalapeno Artichoke Dip Recipe photo

Jalapeno Artichoke Dip Recipe

This Jalapeno Artichoke Dip is a warm, cheesy delight! Perfect for gatherings or cozy nights in, it's sure to impress!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup marinated artichoke hearts drained
  • 1/2 cup Parmigiano Reggiano cheese grated
  • 4 oz cream cheese
  • 1/4 cup mayonnaise
  • Salt to taste
  • Black pepper to taste, plus more for garnish
  • Splash of water
  • 2 tbsp jalapenos finely diced, plus slices for garnish

Equipment

  • Mixing Bowl
  • Spatula
  • Baking dish
  • Oven
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, chop the drained marinated artichoke hearts into smaller pieces.
  3. Add the chopped artichokes, cream cheese, mayonnaise, grated Parmigiano Reggiano cheese, diced jalapenos, salt, and black pepper to the bowl. Mix until well combined, adding a splash of water if needed.
  4. Transfer the mixture to a baking dish and smooth the top.
  5. Bake for about 20-25 minutes, or until hot and bubbly with a golden top.
  6. Garnish with additional jalapeno slices and black pepper before serving warm with your favorite dippers.

Notes

  • Store leftovers in an airtight container for up to 3 days.
  • Reheat in the oven at 350°F (175°C) with a splash of water for creaminess.
  • You can make the dip ahead of time and refrigerate it unbaked for up to 24 hours.