Can I use frozen artichokes?

Yes, you can use frozen artichokes in this recipe. Just make sure to thaw them completely and drain any excess water. This will stop your dip from becoming too watery, so it stays nice and creamy.

Why is my dip too runny?

If your dip's turning out too runny, there’s a couple of things you can do. First off, be sure to drain your artichokes well with a colander. Also, too much mayonnaise can make the dip runny. Try balancing it out with some more cream cheese or sour cream. Lastly, a bit more time in the oven can help thicken the dip. If needed, cover it with foil to stop the top from burning.

I don’t like mayonnaise, can I use something else?

Definitely! If you're not a fan of mayonnaise, simply skip it and add more sour cream or cream cheese instead – you’ll still have a delightfully creamy and flavorful dip.

How can I adjust the level of spiciness in the dip?

To adjust the spiciness of your Jalapeno Artichoke Dip, control the amount of jalapenos used. Try mixing in only half the jalapenos first, then taste test and adjust as needed. Also, be sure to use pickled jalapenos, as we’ve suggested. They’re nice and mild – and even come ready sliced.

Jalapeno Artichoke Dip

Description

Transform your snack spread with our roasted Jalapeno Artichoke Dip. Seriously addictive and simple to make – it’s sure to become a party favorite.

Ingredients

Units Scale

1/2 cup sour cream
1/2 cup mayonnaise
8 oz. cream cheese, softened at room temperature
3/4 cup mozzarella cheese
2/3 cup shredded Parmesan cheese
2 cloves garlic, pressed or grated on microplane
1 (14 oz.) can artichoke hearts (not marinated), drained thoroughly and roughly chopped
1/2 cup chopped pickled jalapenos
Kosher salt and fresh black pepper

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Instructions

Preheat the oven to 350 degrees F. Spray 1-quart baking dish with non-stick spray and set aside.
To a mixing bowl, add sour cream, mayonnaise, cream cheese, mozzarella cheese, 1/3 cup Parmesan cheese, garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Combine until smooth.
Stir in chopped artichokes and jalapenos.
Transfer into the prepared baking dish. Sprinkle with the remaining 1/3 cup Parmesan cheese. Bake for 20-30 minutes or until hot and bubbly. If desired, broil for a few minutes for a golden top.

Notes

Jalapenos: Most pickled jalapenos are sliced into rings. Give them a chop and then measure out 1/2 cup. Feel free to use medium or spicy jalapenos. I used spicy jalapenos for this recipe and the dip was not overly spicy but with a nice bite to it.
Make Ahead: This dip can be prepared up to 1 day ahead. Assemble, cover, and refrigerate until ready to bake. Allow to sit at room temperature for about 30 minutes before baking.

Nutrition

Serving Size: 1/8
Calories: 273
Sugar: 1.8 g
Sodium: 387.5 mg
Fat: 24 g
Carbohydrates: 5.8 g
Protein: 9.3 g
Cholesterol: 46.1 mg