Artichoke Dip
Warm and cheesy baked Artichoke Dip is a flavor-packed party classic! Chunks of artichoke hearts are baked into this creamy dip with tangy bits of jalapeno.
Servings: 8 to 10 servings
Calories: 231kcal
Ingredients
- 8 ounces cream cheese ⅓ less fat Neufchatel or regular cream cheese
- ¾ cup mayonnaise I like to use a healthy fat mayo like olive oil mayo
- ½ heaping cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 14 ounce can artichoke hearts in water drained and coarsely chopped
- 10 to 15 jarred jalapeno slices diced
- 2 teaspoons liquid from jarred jalapeno slices
- ½ teaspoon garlic powder
- ½ teaspoon Lawry's Seasoned Salt or your favorite all-purpose seasoning
For Serving
- French baguette (sliced), crackers, or sturdy tortilla chips
Instructions
- Preheat oven to 350 degrees F.
- Combine all the dip ingredients in a medium mixing bowl, stirring until well combined. Transfer the dip to a small baking dish and bake for 30 to 35 minutes until bubbly and browned around edges.
- Serve with sliced baguette, crackers, or sturdy tortilla chips.
Notes
Nutritional calculation is based on dip only.
Make Ahead Instructions
You can make Artichoke Dip up to a day in advance. After transferring it to the baking dish, cover it with plastic wrap or foil and refrigerate. When you're ready to bake it, remove the dip from fridge and allow to rest on the kitchen counter for about 20 minutes or so to take the chill off. Bake as directed, increasing the baking time by about 15 minutes or as needed to heat it through.
Nutrition
Calories: 231kcal | Carbohydrates: 5g | Protein: 4g | Fat: 21g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 957mg | Potassium: 117mg | Fiber: 1g | Sugar: 3g | Vitamin A: 516IU | Vitamin C: 2mg | Calcium: 83mg | Iron: 1mg