Jalapeno Artichoke Dip
An easy and delicious jalapeno artichoke dip that only takes 5 budget-friendly ingredients to make! It's the perfect party dip everyone will enjoy.
Servings: 8 Servings
Ingredients
- (2) 14 ounce cans non-marinated artichoke hearts, drained and diced
- 2 cups mayonnaise
- 2 cups shredded Parmesan cheese
- 1 teaspoon minced garlic
- 2 tablespoons diced jalapenos
Instructions
- Preheat oven to 375°
- In a medium bowl, mix all ingredients together.
- Put mixture into a stone dish, spread out in an even layer.
- Bake for 40-45 minutes or until the edges are brown and the middle is set.
Notes
- This artichoke and jalapeno dip goes great with crackers, pita chips, potato or tortilla chips, pita bread, vegetables, bagel chips, crostini, and wheat thins. I like to offer up a variety so everyone has options.
- You can replace half of the mayonnaise with cream cheese or sour cream for a tangier flavor.
- Leave out the jalapenos or you can replace them with mild canned green chilies for a milder version of this spicy artichoke dip.
- Make sure to buy non-marinated artichoke hearts for this dip. This will result in the best flavor and keep it from being to oily.