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Crispy Warm Artichoke Jalapeño Dip Recipe with Easy Parmesan Crust

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A creamy, spicy artichoke dip topped with a golden, crispy parmesan crust that’s perfect for casual hangouts and last-minute guests.

Ingredients

Scale
  • 1 (14-ounce) can artichoke hearts, drained and roughly chopped
  • 2 fresh jalapeños, seeded and finely diced
  • 8 ounces cream cheese, softened
  • ½ cup sour cream
  • ¼ cup mayonnaise
  • 1 cup freshly grated parmesan cheese
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • 1 tablespoon olive oil (optional, for drizzling before baking)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Drain and roughly chop the artichoke hearts. Dice the jalapeños finely after removing seeds. Mince the garlic cloves.
  3. In a medium bowl, combine the softened cream cheese, sour cream, and mayonnaise. Stir until smooth and creamy, about 1-2 minutes.
  4. Stir in the chopped artichokes, jalapeños, minced garlic, and lemon juice. Season with salt and pepper. Mix well to distribute ingredients evenly.
  5. Spoon the mixture into your prepared baking dish, spreading it out evenly.
  6. Generously sprinkle the freshly grated parmesan over the surface. Drizzle with olive oil if desired.
  7. Bake for 20-25 minutes, or until the top is golden brown and bubbly around the edges. Check after 20 minutes to avoid burning.
  8. Let the dip cool for 5 minutes before serving to help it set slightly.

Notes

Use room temperature cream cheese for smooth mixing. Freshly grate parmesan for best crispy crust. Watch the oven carefully to avoid burning the cheese. Add a splash of milk or cream if dip is too thick before baking. Adjust jalapeño seeds for desired heat level.

Nutrition

Keywords: artichoke dip, jalapeño dip, parmesan crust, appetizer, party dip, creamy dip, spicy dip, easy dip recipe

Find it online: https://evabake.com/crispy-warm-artichoke-jalape-n-o-dip-recipe-with-easy-parmesan-crust/