Holiday appetizers, how do I love thee? Let me count the ways! This is one of those appetizers that ALWAYS gets eaten up! Every last bit of it! Once your guests get their first taste they will be coming back time, after time, after time, to scoop up this rich, creamy, baked dip until it’s all gone. It has just the right amount of kick without being overly spicy. So even your spicy averse guests will be gobbling up this delectable, can’t get enough of this dip.
This dip comes together super fast! You probably have most of the ingredients on hand in your fridge and pantry. It takes just minutes to stir all the ingredients together and get it in the oven; so easy-peasy!
Start by preheating your oven to 350℉.
Drain a can of artichoke hearts packed in water and roughly chop them.
Place mayonnaise, chopped artichoke hearts, and the chopped pickled jalapeño peppers in a mixing bowl.
GOOD TO KNOW: You can use either a small can of chopped jalapeño peppers packed in water (drained) or chop up about a half cup of sliced pickled jalapeño peppers; the kind you typically use for nachos. The pickled jalapeño peppers will be slightly less spicy. Adjust the amount to your spiciness preference.
Add the shredded Mozzarella cheese.
Stir well to combine all the ingredients into a creamy mixture.
Taste and season with salt.
Spread the mixture into an oven safe casserole dish. Top with a layer of shredded Parmesan cheese.
Cover with foil and bake for 30 minutes until hot and bubbly. Remove foil and bake for an additional 5-10 minutes until lightly browned on top.
SERVING IDEA: I love using a small cast iron skillet for this dip. Not only does it heat nice and evenly in the oven, but the pan retains heat for a long time after you pull it out of the oven keeping this dip piping hot longer. It also gives this appetizer a classic, rustic presentation on your holiday table. Especially when it’s surrounded by big hunks of French bread. No one can resist its lure!
Serve this dip piping hot with chunks of freshly baked French bread. No “knead” to run to the store to buy a loaf of bread when you can easily bake a crusty loaf of bread at home. Try this easy to make, No-Knead, Artisanal Crusty Loaf of French Bread. Not only is it one of the easiest loaves of bread to make, but its soft fluffy interior with its chewy crust makes it the perfect “scoop” to shovel up this delectable dip. If you’ve never baked your own bread, give this easy recipe a try. You will be surprised at how easy it is to make and you will never have to buy French bread at the store again.
File both this delectable dip recipe and the bread recipe away so you can impress your family and friends with your culinary skills this Christmas. When they find out you made this delectable dip from scratch AND baked a fresh loaf of French bread…they will all be duly impressed! Don’t lose this recipe, this dip is a keeper!!! It’s one of my all time favorites and will become one of yours too!
Baked Artichoke Jalapeño Dip
Equipment
- oven safe dish
Ingredients
- 1 cup mayonaise
- 14.5 oz can artichoke hearts, packed in water, drained
- ½ cup pickled Jalapeno peppers, chopped
- 1 cup Mozzarella cheese, shredded
- ½ tsp Kosher salt
- ¼ cup parmesan cheese, shredded
Instructions
- Preheat oven to 350℉.
- Roughly chop artichoke hearts.
- In a mixing bowl combine, mayonnaise, chopped artichoke hearts, chopped pickled jalapeño peppers, mozzarella cheese and salt.
- Spread mixture into an oven safe casserole dish. Top with a layer of shredded Parmesan cheese.
- Cover with foil and bake for 30 minutes until hot and bubbly.
- Remove foil and bake for an additional 5-10 minutes until lightly browned.
- Serve with sliced French bread.
Did You Make This?
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Then Jesus declared, “I am the bread of life. Whoever comes to me will never go hungry, and whoever believes in me will never be thirsty.”
John 6:35
Remember…Jesus ❤️’s you!