Ingredients
- 1 (8-ounce) package cream cheese, softened
- ½ cup grated parmesan cheese
- ½ cup mayonnaise
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1½ cups chopped artichoke hearts
- 1 cup shredded mozzarella cheese
- ¼ cup chopped pickled jalapeños
Instructions
- In a medium bowl, combine cream cheese, parmesan, mayonnaise, garlic powder, onion powder, salt, and pepper. Mix until smooth and well blended.
- Fold in the chopped artichoke hearts, jalapeños, and shredded mozzarella until evenly combined.
- Cover and chill the dip for at least 1 hour or overnight to let the flavors meld.
- Serve chilled with chips, fresh vegetables, or crispy bread.
Notes
- Use jarred artichoke hearts packed in water for best texture.
- For a warm version, bake at 350ºF (175ºC) for 20 minutes until bubbly.
- Add more jalapeños if you like it spicier, or reduce for a milder dip.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 231
- Sugar: 1g
- Sodium: 430mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg
