Baked Jalapeño Artichoke Dip

artichoke dip in a bread bowl surrounded by vegetables and bread cubes

This hot artichoke dip recipe is hands-down my absolute favorite, made with marinated artichoke hearts, swiss cheese, jalapeños, and diced green chilis.

Course Appetizer

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 246kcal

Author Amee

Ingredients

2- 12 oz jars marinated artichoke hearts drained and chopped
1 cup grated parmesan cheese
3/4 cup mayonnaise
1 cup shredded swiss cheese shred fresh from block
3 green onions sliced thin
4 oz can diced green chilis drained
1 tbsp diced jalapeños in the jar
1 Boule bread loaf *optional for baking in a bread bowl with bread cubes (not included in nutrition info)

Instructions

Preheat the oven to 350 degrees and spray an 8" by 11" casserole pan with olive oil. Set aside or follow the next step for baking in a bread bowl.
If you are baking in the bread bowl, cut the top off the bread loaf and scoop out the center, leaving a ½ inch shell. Set the hollowed-out loaf aside and cut the remaining bread into 1 ½ inch cubes. Spread out on a baking sheet, spray with a little olive oil spray, and broil the cubed bread for 2-3 minutes (watching carefully so it doesn’t burn). You just want it lightly golden on the edges and soft in the center. Set aside to cool.
Mix all ingredients in the bowl of an electric mixer with a paddle or stir by hand to thoroughly combine.
Pour mixture into the casserole dish or bread bowl placed on a baking sheet and bake at 350 degrees F for 25-30 minutes until bubbly and just lightly golden around the edges. I like to brush the edges of the bread bowl with butter or olive oil before baking, but this is optional.
Serve with your favorite tortilla chips, crackers, sliced vegetables, or bread cubes.

Notes

Be sure to drain the artichokes, green chilis, and pickled jalapenos well to avoid ending up with a watery unpleasant artichoke dip.
Grating parmesan cheese and swiss cheese straight from the blocks makes a world of difference in flavor and consistency. Freshly grated cheese melts much better than pre-shredded.
The jalapenos add a very mild kick to this hot artichoke dip. To omit the spice completely, simply omit the jalapenos or use roasted red peppers instead.
Or perhaps you want to make a spicy artichoke jalapenos dip? To kick up the heat you can add more pickled jalapenos or use fresh jalapenos instead as they tend to be hotter. You could all add red pepper flakes or a dash of cayenne.

Nutrition