TriBeCa Artichoke Dip
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Description
This was my secret recipe and now I am sharing with the universe. Enjoy! I always recommend low-sodium salt and cracked black pepper or peppercorns. Green chiles can be substituted for pickled jalapenos. This is great for a dip with seasoned crackers, chips, or vegetables.
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
Directions
- 1. Preheat oven to 350 degrees F (175 degrees C).
- 2. 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.
- 3. Bake in preheated oven until hot and beginning to set, about 25 minutes. Cool at least 15 minutes before serving.
Nutrition Facts
serving: 6 servings
calories: 284.2 kcal
carbohydrates: 6.1 g
protein: 7.5 g
saturated fat: 5.9 g
cholesterol: 25.4 mg
sodium: 980.7 mg
fiber: 1.5 g
sugar: 1 g