Spicy Artichoke Parmesan Dip
I prepared this quick and easy spicy artichoke parmesan dip recipe to pair with a smorgasbord dinner I was making. The dip was easy to make and tasted great with some toasted, seeded crostini.
Spicy Artichoke Parmesan Dip
Ingredients:
- 1 (14-oz) can of artichoke hearts (rinsed & drained) ( thawed frozen artichoke hearts work well too)
- ½ cup mayonnaise
- ½ cup Parmesan cheese, shredded (divided)
- 2 tbsp mozzarella cheese, shredded
- ½ jalapeno, diced
- ½ lemon, juiced
- 2 cloves of garlic, minced
- Sea salt and freshly cracked black pepper, to taste
Serving:
- Seeded (or plain) baguette, sliced into thin slices
- Olive oil
How to Make a Spicy Artichoke Parmesan Dip
Preheat the oven to 350 degrees.
Combine artichokes, mayonnaise, half of the Parmesan cheese, mozzarella, jalapeno, lemon, garlic, sea salt, and freshly cracked black pepper to taste in a food processor and pulse until blended.
Place in a baking dish & sprinkle the top with the remaining Parmesan cheese.
Place in the oven to bake for 20 minutes.
Meanwhile, brush the baguette slices with some olive oil, then place them in the oven for the last 5 minutes of the dip’s cooking time.
Serve and enjoy.
Servings: 6
Equipment
Ingredients
- 1 14-oz can of artichoke hearts (rinsed & drained) (thawed frozen artichoke hearts work well too)
- ½ cup mayonnaise
- ½ cup Parmesan cheese shredded (divided)
- 2 tbsp mozzarella cheese shredded
- ½ jalapeno diced
- ½ lemon juiced
- 2 cloves of garlic minced
- Sea salt and freshly cracked black pepper to taste
Serving:
- Seeded or plain baguette, sliced into thin slices
- Olive oil
Instructions
- Preheat the oven to 350 degrees.
- Combine artichokes, mayonnaise, half of the Parmesan cheese, mozzarella, jalapeno, lemon, garlic, sea salt, and freshly cracked black pepper to taste in a food processor and pulse until blended.
- Place in a baking dish and sprinkle the top with the remaining Parmesan cheese.
- Place in the oven to bake for 20 minutes.
- Meanwhile, brush the baguette slices with some olive oil, then place them in the oven for the last 5 minutes of the dip's cooking time.
- Serve and enjoy.
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I’m not a fan of artichoke’s but I bet this would be great with shrimp! It looks really close to a hot shrimp dip a friend of mine makes. Yum! I’m saving this recipe for sure!
Mmmm that looks so yummy. You got a perfect crust there. I made this once, but did a shortcut version using pre-made dip and putting a layer of swiss cheese on top then baking it. It came out ok, but this recipe is much better. Nice job!
Looks great – I find the others too creamy and you know they’re not that great for you. I’ll have to definitely bookmark this and give it a go. =)
I made the one alton brown made once and it was good but, I will take your version and make it healthy.