Name: Cheesy Jalapeño Artichoke Dip Recipe
Prep time: 15 min
Cook time: 33 min
Yield: 6-8
Ingredients: 8 ounce block of cream cheese, softened; 1 cup mayonnaise; 8 ounce block Monterey Jack cheese, shredded {about 4 cups}; 7.5 ounce jar of marinated artichoke hearts; 1 jalapeño; 1 clove garlic; 1/4 teaspoon onion powder; 1/4 teaspoon salt; 1/4 teaspoon ground white pepper; 1/8 teaspoon dried dill weed

Jalapeño artichoke dip is so cheesy and full of flavor, you won’t believe your taste buds! It’s an easy baked artichoke dip recipe that makes the perfect appetizer for game day snacking.

Whenever Mark and I got out to a restaurant, we often like to order an appetizer to share before our meal arrives. One of our favorites is baked artichoke dip. It’s so cheesy and delicious, we just can’t help ourselves. I had never tried to make it at home, until yesterday. The other week I saw a similar artichoke dip at Costco, so, naturally I snapped a pic of the label so you can see what was in it.

Holy cheesy wow Batman, was it delicious! I’ll admit, because of all the cheese I put in it, quite a bit of oil came to the surface. No worries, though. I just took a paper towel, or ten, and let it soak up al the oil and it was good to go. I suppose you could always just use less cheese….. but why? I mean, hello, we’re talking cheese here. The more the better, er, the more the merrier?

At any rate, this jalapeno artichoke dip is super cheesy, tasty, delicious, well, you get my point. I think I may have actually eaten half of it on my own. Can you blame me?

How to Make Cheesy Jalapeño Artichoke Dip

Cheesy Jalapeño Artichoke Dip Recipe

This jalapeño artichoke dip is so cheesy and full of flavor, you won't believe your tastebuds!

15 minPrep Time

33 minCook Time

48 minTotal Time

Yields 6-8

Author:

Rachel Willis

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Ingredients

8 ounce block of cream cheese, softened
1 cup mayonnaise
8 ounce block Monterey Jack cheese, shredded {about 4 cups}
7.5 ounce jar of marinated artichoke hearts
1 jalapeño
1 clove garlic
1/4 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon ground white pepper
1/8 teaspoon dried dill weed

Instructions

Preheat oven to 375 degrees
In a medium bowl, stir cream cheese and mayonnaise until well combined
Add shredded Monterey Jack cheese, reserving 1 cup
Drain artichoke hearts and dice; add to bowl with cream cheese
Carefully slice jalapeño lengthwise and remove seeds and veins; mince and add to bowl with cream cheese
Mince garlic clove and add to bowl along with 1/4 teaspoon each onion powder, salt, ground white pepper, and 1/8 teaspoon dried dill weed
Mix until well combined
Cover with foil and bake for 15 minutes
Sprinkle with reserved cup of shredded cheese and continue to bake uncovered for an additional 15 minutes or until center is bubbly
If desired, broil for about 3 minutes, or until cheese is lightly browned on top
Serve with tortilla chips, bread or crackers