Jalapeno Artichoke Dip
Serves 1230 mins prep35 mins cook
There's nothing better than this creamy, cheesy, and spicy Jalapeno Artichoke Dip. It is easy to make, perfect for entertaining, and can be served hot or cold. Double this recipe and thank me later!
0 servings
What you need
Instructions
Preheat oven to 350 °F. Lightly grease the baking dish with nonstick cooking spray or oil. In a large bowl, beat together the room temperature cream cheese, sour cream, mayonnaise, and grated garlic cloves until smooth. NOTE: Your mixture may look lumpy at first, but keep whipping it at high speed. It may take several minutes but the mixture will smoothen out. Add the chopped artichoke hearts, chopped pickled jalapenos and juice, plus 3/4 of the mozzarella and parmesan cheese Fold everything together until it is well distributed. Evenly spread dip into the lightly greased baking dish and top with remaining mozzarella and parmesan cheese. Bake for 25 to 30 minutes, or until the dip is bubbly and the outer edges start to brown. NOTE: For a toasty topping like mine, broil the dip on low for 3 to 5 minutes. Serve the Jalapeno Artichoke Dip hot or cold, and with dippers.View original recipe