Creamy Baked Jalapeño Artichoke Dip for Irresistible Flavor

This Creamy Baked Jalapeño Artichoke Dip is a delicious crowd-pleasing appetizer that combines cheesy goodness with a spicy kick.

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Prep Time 15

Cook Time 25

Cooling Time 5

Total Time 45

Servings: 8 dips

Course: Appetizers

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Dip

1 can Canned Artichoke Hearts well-drained
2 medium Jalapeños seeded for milder heat
8 oz Cream Cheese softened
1/2 cup Mayonnaise can substitute with Greek yogurt
1 cup Shredded Mozzarella Cheese freshly grated
1/4 cup Grated Parmesan Cheese or Pecorino Romano
2 cloves Garlic minced
1 tsp Smoked Paprika optional
to taste tsp Salt
to taste tsp Pepper

Equipment

Mixing Bowl
Oven-safe baking dish
hand mixer

Method

Step-by-Step Instructions

Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the softened cream cheese, mayonnaise, shredded mozzarella, grated Parmesan, and minced garlic. Blend until smooth and creamy.
Fold in the finely chopped jalapeños and smoked paprika, mixing gently until distributed.
Carefully fold in the drained and chopped artichoke hearts.
Transfer the mixture into an oven-safe baking dish, spreading evenly.
Bake for 20 to 25 minutes until bubbly and golden brown on top.
Remove from the oven and let cool slightly for 5 minutes before serving.

Nutrition

Serving: 1dipCalories: 150kcalCarbohydrates: 6gProtein: 5gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 250mgPotassium: 100mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 1mg

Notes

Ensure cream cheese is at room temperature for easy blending. You can make this dip a day ahead to enhance flavors.

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