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


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


    55 mins


  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.


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