Baked Artichoke Jalapeño Dip with Jalapeños

Serves 12 in about 32 minutes. The pot starts with cream cheese, then parmesan cheese.

Ingredients

• 8 oz cream cheese, softened
• ½ cup mayonnaise
• ½ cup sour cream
• 1 cup shredded parmesan cheese, divided
• ¾ cup diced jalapeños, divided (for spicier dip, use the seeds)
• 14-oz can artichoke hearts in water, drained and chopped

Method

1. Heat oven to 375ºF.
2. Stir in cream cheese, mayonnaise, sour cream, ½ cup parmesan cheese, and ½ cup jalapeños to a medium mixing bowl. Stir until well combined.
3. Stir in the chopped artichokes and mix again.
4. Move mixture to a 9x9-inch baking dish.
5. Scatter remaining jalapeños and parmesan cheese over top.
6. Cook for 18-22 minutes or until top is golden brown and bubbly.
7. Leave it to cool to room temperature, or serve warm. Can also serve chilled.

More appetizers ideas are in the appetizers collection.