TriBeCa Artichoke Dip

This was my secret recipe and now I am sharing with the universe. Enjoy! I always recommend low-sodium salt and cracked black pepper or peppercorns. Green chiles can be substituted for pickled jalapenos. This is great for a dip with seasoned crackers, chips, or vegetables.

Original recipe makes 6 servings

Ingredients

1 1/2 cups quartered artichoke hearts in water, drained and chopped
3/4 cup mayonnaise
3/4 cup shredded mozzarella cheese
1/2 white onion, chopped
1/2 cup grated Parmesan cheese
1/4 cup chopped pickled jalapeno peppers
1 teaspoon salt, or to taste
1 teaspoon ground black pepper, or to taste
2 pinches paprika

  • PREP

    15 mins

  • COOK

    25 mins

  • READY IN

    55 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix artichoke hearts, mayonnaise, mozzarella cheese, white onion, Parmesan cheese, jalapeno peppers, salt, and black pepper in a bowl; spread into a baking dish. Sprinkle paprika over the artichoke mixture.
  3. Bake in preheated oven until hot and beginning to set, about 25 minutes. Cool at least 15 minutes before serving.

Nutrition

Calories: 284 kcal
Carbohydrates: 6.1 g
Cholesterol: 25 mg
Fat: 26.1 g
Fiber: 1.5 g
Protein: 7.5 g
Sodium: 981 mg

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