Baked Jalapeño Artichoke Dip

If you’re looking for an easy hot dip that feels classic but not boring, this Baked Jalapeño Artichoke Dip fits the bill. The artichokes add savory flavor, the jalapeños bring a gentle kick, and the cheesy base keeps everything rich and comforting. Serve it warm with crackers and watch it disappear.

Course Appetizer

Cuisine American

Keyword appetizer dip, artichoke, baked, hot dip, jalapeño

Prep Time 30

Cook Time 20

Servings

Calories 205kcal

Ingredients

8 ounces cream cheese softened
½ cup mayonnaise
6 ounces marinated artichoke hearts drained and coarsely chopped
¼ cup finely chopped red bell pepper
10 pickled jalapeño slices drained and chopped
½ teaspoon garlic powder
½ teaspoon kosher salt
¼ teaspoon black pepper
½ cup grated Parmesan cheese divided
1/3 cup panko bread crumbs
Water crackers or your favorite crackers for serving

Instructions

Water crackers or your favorite crackers for serving
Preheat the oven to 400 degrees F. Lightly spray a 9-inch glass pie plate or a similar baking dish with cooking spray, and set aside.
In a medium bowl, stir together the cream cheese and mayonnaise until smooth. Add the artichokes, red bell pepper, jalapeños, garlic powder, salt, and pepper, and stir to combine. Reserve 1 tablespoon of the Parmesan cheese, then mix the remaining cheese into the artichoke mixture.
Spread the mixture evenly into the prepared pie plate. Sprinkle the top evenly with the panko bread crumbs and the reserved tablespoon of Parmesan cheese.
Bake for about 20 minutes or until the top is lightly golden. Serve warm with crackers.

Nutrition