This was my top-secret recipe, which I am now disclosing to everyone. Enjoy! Low-sodium salt and freshly cracked black pepper or peppercorns are my go-to recommendations. Jalapenos that have been pickled can be replaced with green chiles. This works well as a dip for vegetables, chips, or crackers with seasoning.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Additional Time: | 15 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 ½ cups quartered artichoke hearts in water, drained and chopped
- ¾ cup mayonnaise
- ¾ cup shredded mozzarella cheese
- ½ white onion, chopped
- ½ cup grated Parmesan cheese
- ¼ cup chopped pickled jalapeno peppers
- 1 teaspoon salt, or to taste
- 1 teaspoon ground black pepper, or to taste
- 2 pinches paprika
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Mix artichoke hearts, mayonnaise, mozzarella cheese, white onion, Parmesan cheese, jalapeno peppers, salt, and black pepper in a bowl; spread into a baking dish. Sprinkle paprika over the artichoke mixture.
- Bake in preheated oven until hot and beginning to set, about 25 minutes. Cool at least 15 minutes before serving.
Nutrition Facts
| Calories | 284 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 25 mg |
| Dietary Fiber | 2 g |
| Protein | 8 g |
| Saturated Fat | 6 g |
| Sodium | 981 mg |
| Sugars | 1 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
THIS IS GOOD STUFF!! — I made this the first time exactly as written. I’ve made it several more times since. based on the suggestion from TribecaChef, who submitted the recipe, I’ve sub’d canned green chilis for jalapenos. I’ve also combined the jalapenos & green chilis together. once I garnished it with a healthy dose of cayenne instead of paprika (about 4 pinches instead of 2). This can be made as hot or mild as you want without taking away from the flavor & texture of TribecaChef’s original recipe. I shop at a local family owned grocery store that has an artisan bakery. They make a jalapeno sourdough bread that is fantastic! This dip & this bread are perfect together. — I almost forgot, I did “tweak” it. I don’t add the salt because I think the cheese & mayo gives the perfect amount of saltiness, but that’s just my personal preference – the additional salt may be perfect for many others.
Delicious! I will half the jalapeños next time. It was a little spicy for some folks. Fast & easy to prepare.
Recipe Group Selection: 22, December 2012 ~ I didn’t get this recipe made during the week of its selection, but still wanted to make and review. Boy, am I glad I did. I made a half batch to take to game night using jalapeños in half the dish and without in the other half. I really enjoyed the jalapeño portion. Everyone enjoyed this and I will be making it again for Super Bowl Sunday. Thanks TribecaChef for sharing, this is a very good artichoke recipe.
Made for Recipe Group. This is good, almost too spicy from the jalapenos and I cut it in half. Thanks for the recipe!
Made for Recipe Group. This is good, almost too spicy from the jalapenos and I cut it in half. Thanks for the recipe!
This was good, but I made a couple tweaks to it the second time, which suited my taste better. The first time, I used the suggested teaspoon of salt which was way too salty for my taste, given the salty flavor already in the cheese. I cut it down to just a pinch. I also used 1/2 cup of mayo and 1/4 cup of sour cream. I don’t know if that really did anything to the flavor, but it seemed less heavy to me. Otherwise, this was great!
I took this to an Open House party on Christmas and it was a big hit. The only addition I made to it was that I sprinkled extra Parmesan Cheese on top before baking. Will be making this again soon!
Made this for Recipe Group…We loved this! I added a bit less salt and pepper and used Hellmann’s light mayo, but those were my only changes. Very tasty! I will be making this again~YUM! Thanks for sharing. 🙂
This is good. When I make it again I will add more jalapenos. Thank you TribecaChef.