Ingredients
Scale
- ½ cup mayonnaise
- ½ cup sour cream
- 1 cup grated parmesan cheese
- 1½ cups mozzarella cheese
- 3 – 4 cloves garlic
- ½ teaspoon onion powder
- 14 ounce can brined artichoke hearts
- 4 ounces can chopped green chilies
- ¼ – ½ cup pickled jalapeños
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 7×11-inch baking dish.
- Drain and finely chop the artichoke hearts and pickled jalapeños, then set aside.
- In a mixing bowl, combine mayonnaise, sour cream, ¾ cup of parmesan, 1 cup shredded mozzarella, garlic, and onion powder; stir until smooth.
- Stir in the green chilies, chopped jalapeños, and artichoke hearts until evenly mixed.
- Spread the mixture into your prepared baking dish and top with the remaining ¼ cup of parmesan and ½ cup mozzarella.
- Bake for 30–35 minutes until hot and bubbly; broil on low for 2–4 minutes if you want a crispy top.
- Garnish with jalapeño slices and serve hot with tortilla chips, crostini, or veggies.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Feel free to adjust the amount of jalapeños to control the spiciness.
This dip can be made ahead and refrigerated before baking.
For a smoky flavor, try adding some smoked paprika.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 40mg