Jalapeno Artichoke Dip: This 6 ingredient dip uses cream cheese, mayo, sour cream, parmesan, jalapeños and artichokes to create a creamy baked dip that everyone will want the recipe for! It's easy to make and ready in 30 minutes!
¾cupdiced fresh jalapeñosdivided (if you prefer a spicier dip, include some jalapeño seeds)
14ounce canartichoke hearts chopped
Instructions
Preheat oven to 375°F.
Place cream cheese, mayonnaise, sour cream, 1⁄2 cup parmesan cheese, and 1⁄2 cup jalapeños in a medium mixing bowl. Mix until uniform.
Add chopped artichokes and mix again.
Transfer mixture to a 9x9-inch baking dish.
Sprinkle remaining jalapenos and cheese on top.
Bake for 18-20 minutes or until top is golden brown and bubbly. Serve as is or scoop into a serving dish. Enjoy!
Notes
STORAGE: Store any leftover jalapeño artichoke dip in an airtight container in the fridge for up to 3 days.Note: This dip should only be out of the refrigerator for about two-three hours. After that, any remaining dip should be put back in the refrigerator for food safety.
FREEZING: We haven't tried it, but I do think that this dip would freeze pretty well! I would mix up the dip and freeze it before baking, then when you are ready to eat it simply let it thaw out and then bake for 18-20 mins like the recipe says.