This awesome spicy artichoke dip is thick with chopped fresh veggies and makes a perfect party appetizer. You can adjust the spice to be mild or hot, as you wish!
PREP TIME 10 minutesminutes
COOK TIME 25 minutesminutes
TOTAL TIME 35 minutesminutes
YIELD 10servings
Ingredients
1red bell pepperchopped
1bunch (6 - 8 stalks) of green onionschopped
1(14 oz) can of artichoke heartschopped
1jalapeño pepperminced
1cupshredded parmesan cheese
1cupshredded mozarella cheese
1cupmayo
1box of Triscuit crackers for servingessential
Instructions
Preheat the oven to 375°F.
Set out a large mixing bowl. Add all the chopped veggies as you prep them.
Finely chop the red pepper. Trim and discard both tips of the green onions and then finely chop both the green and white parts. Drain the can of artichokes and roughly chop them.
Trim the stem end off the jalapeño pepper. Slice it in half lengthwise. For extra-spicy artichoke dip, you can keep the ribs and seeds. For a mild artichoke dip, use a spoon to scoop out the ribs and seeds and discard them. (Our family uses the ribs and seeds from one half of the pepper.) Finely mince the jalapeño and add it to the bowl.
Add the parmesan cheese, mozzarella cheese, and mayo to the bowl. Use a spoon or spatula to evenly combine all the ingredients.
Transfer to a pie plate for baking. Our family prefers a more shallow quiche pan because it gives more crunchy surface area but the pie plate will give you a nice deep dip.
Bake for 20 - 25 minutes or until the cheese is bubbling hot and the edges are just toasted. Serve with Triscuit crackers, they are essential for holding up to this chunky, thick, amazing artichoke dip.
Recipe Notes
For a low-carb guest, this artichoke dip is delicious spread into celery sticks. The dip can be assembled ahead of time but bake it just before serving.