Baked Artichoke Jalapeño Dip
After only one taste, this easy to make cheesy, creamy, baked artichoke dip will be the first appetizer to disappear.
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.