Artichoke, Jalapeno, and Parmesan Dip

Spicy & creamy artichoke, jalapeno, and parmesan dip is a crowd-pleasing party snack, perfect for serving at potlucks or get-togethers.  

I’ve always loved artichoke, jalapeno, and parmesan dip! I normally serve it at room temperature with fresh veggies, crackers, and pita chips. It’s also delicious when served hot and bubbly with crispy crostini. I made this homemade artichoke, jalapeno, and parmesan dip recipe because my store has been out of it lately and I have been craving it. This tasty dip was easy to make and tasted spicy, creamy, cheesy, and delicious!

Artichoke, Jalapeno, and Parmesan Dip

Ingredients:

• 7 oz artichoke hearts, drained, well-dried, and chopped
• 4 oz cream cheese, softened to room temperature
• ½ cup mayonnaise
• ⅓ cup parmesan cheese, freshly grated
• ¼ cup pickled jalapenos, diced
• 1 large clove of garlic, minced
• ½ teaspoon onion powder
• Sea salt and freshly cracked black pepper, to taste

How to Make an Artichoke, Jalapeno, and Parmesan Dip

Mix the artichoke hearts, cream cheese, and mayonnaise in a small bowl until well combined.

Add the parmesan cheese, jalapenos, garlic, onion powder, sea salt, and freshly cracked pepper.

Serve at room temperature with fresh vegetables, crackers, pita chips, or crostini. Enjoy.

To Serve Warm:

Preheat the oven to 350 degrees. Coat a small baking dish with cooking spray.

Pour the artichoke, jalapeno, and parmesan dip into the baking dish and spread evenly.

Place into the oven to bake for 15-20 minutes or until bubbling and gooey. Serve immediately. Enjoy.