Jalapeño Artichoke Dip

 

This no-bake dip is the star of any gathering! With a creamy, cheesy base, briny artichokes, and a kick of spice, it comes together in minutes and is always the first thing to disappear from the snack table.

Yields: About 3 cups
Prep time: 10 minutes
Chill time: 1 hour (or overnight)

Ingredients

• 8 oz cream cheese, softened to room temperature

• ½ cup mayonnaise

• ½ cup grated parmesan cheese

• 1 cup shredded mozzarella cheese

• 1 ½ cups artichoke hearts, drained and chopped

• ¼ cup pickled jalapeños, chopped (adjust to taste)

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp salt

• ¼ tsp black pepper
  

  Instructions

  1. Combine the Base: In a medium mixing bowl, combine the softened cream cheese, mayonnaise, parmesan cheese, garlic powder, onion powder, salt, and black pepper. Mix with a spatula or hand mixer until smooth and fully incorporated.

  2. Add Mix-Ins: Gently fold in the chopped artichoke hearts, pickled jalapeños, and shredded mozzarella cheese until everything is evenly distributed throughout the creamy base.

  3. Chill: For the best flavor, cover the bowl and refrigerate the dip for at least 1 hour, or ideally overnight. This allows the flavors to meld together perfectly.

  4. Serve & Enjoy! Remove the dip from the refrigerator about 15 minutes before serving to let it soften slightly. Serve with tortilla chips, crispy bread slices, crackers, or fresh vegetable sticks.